Nothing takes me out of the winter doldrums like the sweet bite of tropical fruit. Pineapple and mango bring to mind warm beaches and bright blue skies, a promise of the summer weather just on the horizon. This salsa does the trick.
What a perfect way to bring a little bit of the tropics to a boneless, skinless chicken breast? Or add some pizzazz to a grilled piece of fish? And its easy. Way easy. The toughest part of this salsa is finding the ingredients for a reasonable price. Last week the grocery store had pineapples for $.99 a each and mangoes for $.69 each! Stores seem to run specials on these fruits so keep an eye out for them.
Now here is the recipe:
What you see is what it requires.
1 bunch of cilantro
1 red onion
juice from one lime
a little salt
No measuring just cutting up the fruit and mixing it in a bowl. It’s also a recipe one can play around with. I like my salsa a little on the hotter side so I will add a second jalapeño. I also love cilantro so I add a lot. A red onion isn’t required but part of the appeal of this salsa is the burst of color. If mangoes are unavailable, too expensive, or you don’t like them, just stick with the pineapple. Don’t add tomatoes, a friend of mine tried this recipe and added tomatoes and said it ruined it.
The versatility of this salsa can’t be overstated. As I said, I use it on chicken and fish. My husband is a firm believer in traditional salsa and he calls it fruit salad instead and eats it in a bowl. For a quick fish taco I cooked up some fish sticks, nested them with jack cheese in a couple of corn tortillas and topped them with salsa. A quick and easy meal.
I originally got the recipe from The Pioneer Woman. If you find cutting up pineapples and mangoes intimidating, she gives you pointers on how to cut them up.
If the last blast of winter is making you cold, this salsa will definitely give you a small bit of summer to warm you up.