This pineapple-mango salsa was inspired by a fresh salsa I pick up at Trader Joe’s, one that features papaya and mango. Having lived in San Diego for over thirty years, I was stunned when I realized I had never made my own salsa!
Deciding it was time to make a batch, I designed this recipe from my Trader Joe’s favorite. Unfortunately, papayas didn’t look so hot in the market, but “golden” pineapples, my favorite brand, did – and they were on sale. Golden pineapples are the sweetest I have ever enjoyed and are consistently juicy when ripe. I smell the fruit to determine ripeness and look for a yellow tinge to the outside of the fruit.
Whenever I cook, bake or prepare anything, I hope it will be something my husband, chief taste-tester here, will enjoy. I live for his “Save that recipe!” comments and bask in his compliments. Well, this recipe could be renamed “Selfish Salsa” since I went ahead and made it with two ingredients I knew Larry never touched, cilantro and jalapeno peppers.
I don’t understand why a large number of folks object to cilantro, but Larry is definitely in that camp, claiming the delicate herb tastes like soap. As for heat in a jalapeno, one small bite would have Larry coughing and choking. So, he ate most of the bag of low-salt taco chips, while I enjoyed my fruity fresh salsa. Fair enough?
- 2 cups pineapple, chopped into ½-inch pieces
- 1 large ripe mango, peeled and chopped into ½-inch pieces
- 1 red bell pepper, cored, seeded and chopped into ½-inch pieces
- ½ red onion, peeled and chopped into ½-inch pieces
- 3 jalapeno peppers, cored, seeded and finely chopped
- 1 garlic clove, peeled and finely chopped
- ¼ cup fresh cilantro, chopped and firmly packed
- 2 tablespoons fresh lime juice
- ½ teaspoon lime zest
- ¼ teaspoon kosher salt
- ¼ teaspoon ground white pepper
- taco chips
- Combine all the ingredients, except for the taco chips, in a nonreactive bowl.
- Divide the salsa into two batches and pulse in a food processor 4-6 times until salsa is chopped into small-sized pieces but not puréed.
- Return the salsa to the bowl, cover and chill for 2-3 hours to allow flavors to develop.
- Drain juices that will accumulate while the salsa chills.
- Serve with taco chips.