This salsa is one of my favorite. I like seafood, and it’s perfect with many seafood dishes as a side. It’s beautiful! Bright, sunny colors of fresh tropical fruit. It tastes like vacation in Hawaii, if, of course, you come across excellent ripe golden pineapples and Ataulfo mango. This salsa is easy to make — all its ingredients are raw, but you have to know smart ways to cut, slice, and dice pineapple and mango to enjoy the process of making it. When you do, you can make this salsa quickly and impress your guests with a presentation.
This salsa recipe is part of Local Flavors: Mexican/Tex-Mex — Block 1, Salsas and Guacamoles cooking class.
Salsa de Pina y Mango | Fresh Pineapple and Mango Salsa
Servings: 1 cup
- 1/4 cup red onion diced
- 1/2 cup pineapple Golden, diced
- 1/2 cup mango Ataulfo, diced
- 1/4 cup Bell sweet peppers red, diced
- 1 tsp serrano or jalapeno, seeds and membranes removed, finely diced; adjust amount to your taste
- 1 tbsp key lime juice adjust amount to your taste
- 1 tsp kosher salt adjust amount to your taste
to dice pineapple
Quarter a pineapple. Carve quarters into serving boats. Lay each wedge skin-side down and make vertical cuts as shown in the pictures. Stop your knife 1/3" from the peel.
Make a horizontal cut to cut away the center core.
Make two angeled cuts along the bottom of the quarter, making it 1/3" thick.
Remove the pineapple flesh and dice it. Repeat with other three pineapple wedges.
to make salsa
Peel and dice red onion. Combine it with salt and key lime juice. Let onions marinate for at least 10 minutes to lose its bite.
Seed and dice green chili and sweet bell peppers. Dice mango (see Recipe Notes for step-by-step instructions). Measure all ingredients and combine them together. Season salsa and adjust to your taste the amount of heat, salt, and acidity. Fill pineapple boats with salsa and serve.