Pineapple Mango Salsa →

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Photo: c. foodblogchef 2019 Copy and paste recipe to print. PINEAPPLE-MANGO-SALSA Yield about 2 1/2 cupsIngredients: 1 cup peeled diced ripe mango 1 cup diced pineapple 1/2 cup diced sweet red pepper, or cubanelle pepper 3 tablespoons finely chopped red onion 3 tablespoons minced fresh cilantro 3 tablespoons lime juice 1 tablespoon olive oil 1/2 jalapeno pepper finely chopped Preparation: Combine all the ingredients and refrigerate at least an hour for flavors to meld.

Photo: c. foodblogchef 2019
Copy and paste recipe to print.

PINEAPPLE-MANGO-SALSA
Yield about 2 1/2 cups

Ingredients:
1 cup peeled diced ripe mango
1 cup diced pineapple
1/2 cup diced sweet red pepper, or cubanelle pepper
3 tablespoons finely chopped red onion
3 tablespoons minced fresh cilantro
3 tablespoons lime juice
1 tablespoon olive oil
1/2 jalapeno pepper finely chopped

Preparation:
Combine all the ingredients and refrigerate at least an hour for flavors to meld.

 Pineapple-Mango Salsa

When visiting family in San Antonio over the holidays, we couldn’t find cranberries to go with our holiday Turkey, so I decided to let the rich Mexican culinary tradition of Texas inspire me. Instead of my traditional cranberry relish, I came up with this colorful Pineapple-Mango Salsa using readily available ingredients from the local supermarket. I chose to use ripe yellow Ataulfo (Honey) mangoes because the larger more common red/orange Haden mangoes were not ripe. If you don’t want to buy and clean a whole pineapple, look for fresh, cleaned and cored pineapples in the refrigerated fruit section of your supermarket. The sweet-tart, savory taste and crunchy texture with a hint of heat from the jalapeño in the salsa complement rich poultry dishes like roast turkey, or barbecued chicken, pork, or as a side to roast or seared duck. If you don’t like cilantro, fresh mint would be a suitable substitute. Lesson learned: “When cooking in Texas, remember the Alamo and be open to cooking as the Mexicans do.”