Sunday, August 15, 2010

Tropical Heat Salsa

I prepared a pineapple-mango salsa for Alive After Five recently, and here is how I did it:

Dice all ingredients into 1/4" dice unless indicated otherwise, then mix all of the following together the night before in a large container (makes about 4-5 liters):
  • 3 fresh pineapples, diced
  • 5 ripe mangoes, diced
  • 4 fresh peaches, diced
  • 3 jalapeno peppers, finely diced (ribs/seeds removed)
  • 3 serrano chili peppers, finely diced (ribs/seeds removed)
  • 3 limes, juiced
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon freshly ground allspice
  • 1/4 red onion, finely diced (add a little at a time, red onion can be overpowering)
  • 1/4 cup chopped cilantro (again, start with less, then taste)
  • 3 Tablespoons medium hot chili powder (again, to taste)
  • A few grinds of fresh ground black pepper, maybe 1/8 teaspoon.
  • A pinch or two of salt, to taste.
That's it. Toss everything together and taste as you go. Adjust the heat to your liking. Serve with tortilla chips and you have a great spicy tropical salsa!


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