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.
Seems fair to me :-). I have a few dishes I make only for me – and honestly I make a few dishes only for Myles. So I figure it all balances out. What a wonderfully, refreshing salsa, Liz!!
OK, Susan, there goes my guilt – remembering all those lamb chops I grill for Larry, not my fave…
You can share that gorgeous salsa with me! My husband isn’t into fruity salsa, so I’d be inhaling this alone… with my margarita!
I’ll bring the salsa, you make the margaritas 😉
Maybe it should be called “Taking care of myself salsa”. It sure is a healthy recipe that is full of flavor. I imagined serving it with some grilled salmon as well. Great recipe. I would also love it on a taco. I do know that people that do not like cilantro generally have a genetic component that makes it taste like soap.I am really happy I do not have it. It just tastes fresh to me. Thanks.
Good tip, Elizabeth, as we are grilling salmon for supper tonight. Hope it cools down in Chicago – what a summer you are having!
Definitley seems fair enough to me! I love cilantro (coriander here!) I heard on the radio once that people are born to either taste cilantro as soapy or enjoy it as we do! Great summery salsa!
He tasted it and it went over better than I thought, Jayne.
I too love coriander as well of the other ingredients. This looks great. It is mid- winter here so I will tuck the recipe away until it is hot and the grill is being used daily. Many thanks.
I hadn’t realized where you live – wonderful! I have always wanted to visit your country – some day, I will.
Sounds fair enough to me, and, IMO, you definitely got the better end of the deal 🙂 I have made both a pineapple salsa and a cara cara orange salsa. I love when cara cara’s are in season! My father-in-law just gave us a really delicious mango he picked up at a roadside stand in San Diego. It’s all gone, but next one he gives us, I’m making your salsa. Delicious!
Glad you will try it – I love the idea of cara caras in a salsa.
I am working with both Papaya and Pineapple in my kitchen here too today! Two different chutneys, and I have tell you that I am growing Cilantro (I have always hated it), I have eaten it in just small touches with many of the dishes that I make and enjoy with my Kitchen helper Silvio. I have really grown to like it now! I combined Papaya with Lime and Cilantro and used habanero to really spice it up. I love the look of yours, great photo too!
Great minds think alike, Wendy! Larry didn’t pick up the cilantro when he tasted my batch.
Liz it looks awesome! I love the salsa you speak of from TJs but making it myself would be better b/c I can control the sodium, onions, and garlic. And in all salsas, those things tend to be too strong for me. Your salsa looks fabulous!
I linked up your tomato recipe in my post today. I am still thinking about it!
From one TJ fan to another – thanks!
I know what TJ salsa you’re referring to and never buy it cuz hubby isn’t really into fruity salsa as Laura mentioned but he does like cilantro and jalapeño. Luckily, my whole family does. Your photo is lovely and I’m sure the salsa tasted even better than it looks. Very clever to use the pineapple!
Larry tasted this and liked it well enough – maybe I didn’t add enough cilantro and jalapeno 😉
Ah…a woman after my own heart. As you know, I LOVE mango salsa and this one sounds just perfect. Poor Larry loses, you win BIG!
I know about your salsa -!
Oh god! It looks just wonderful!! I have to try this. I just discovered your blog but I’m loving it. Thanks it