With Cinco de Mayo coming up, I naturally have been looking for fun fiesta recipes and ideas. I grew up a few miles north of the Mexican border, so celebrating Cinco de Mayo is in my blood!
Then, two surprises greeted me at the produce department recently: Mangoes at 99 cents per pound and pineapples at 88 cents per pound. I swear they were screaming at me as I walked by: “Buy us, please! Make us into Pineapple Mango Salsa!!!”
This is such a delightful and refreshing fruit salsa. Pineapples and mangoes are so delicious that you forget how healthy they are. Pineapple has a positive anti-inflammatory effect and aids in digestion. Mango is an antioxidant powerhouse.
This tropical style salsa is perfect for so many things – Here’s just a few ideas: topping pan seared fish fillets, spooning into soft tacos and stirring into black beans for a side dish. Or, seriously, just serve with chips!
GRILLED PINEAPPLE MANGO SALSA
Makes 4 cups salsa – Prep time 20 minutes
1/2 of a ripe pineapple
1 mango, peeled and diced
1/4 cup minced red onion
2 green onions, thinly sliced
3 tablespoons diced cilantro
2 to 4Â jalapeÃ±0s, grilled whole and then diced
3 tablespoons lime juice
2 tablespoons honey
2 tablespoons extra virgin olive oil
A few dashes Tabasco sauce
Salt and pepper to taste
Peel, core and slice pineapple into 1 inch thick planks. Spray pineapple planks with a little oil. Grill on a gas grill or grill pan until charred slightly, about 2 minutes on each side. Cool and dice and stir together with mango, red onion, green onion, cilantro and jalapeÃ±os. Stir together remaining ingredients and stir this into pineapple mixture.
Chill for at least 2 hours. Bring to room temperature before serving.
Other food bloggers’ pineapple salsas:
Pineapple salsa, Appoggiatura
Grilled Pineapple Salsa, Bitchin’ Camaro
Pineapple Salsa, Anne’s Food
Mango Pineapple Salsa, Adventures in the Kitchen
Pineapple Black Bean Salsa, Panini Happy
Pineapple Poblano Salsa, He Cooks She Cooks
— posted by Donna