Please do not skip this, if at all possible. Juice the limes, then, pour the juice into the bowl. Otherwise, just bulk cut the stems right at the start of the leaves and chop up the stems and leaves together. If you don't care for the stems, remove the leaves and discard the stems before chopping. Now, when it comes to the cilantro, its up to you how you would like it. Dice the jalapeño finely to evenly distribute the heat throughout the salsa. Next, slice the jalapeño in half, remove the seeds, and rinse lightly. Then, carefully peel the mango and cut the flesh into large chunks, separating it from the pit inside, before dicing it, as well.ĭice up the bell peppers and add them to the bowl. First, core the pineapple and remove the skin before dicing. Ingredientsīegin cutting up the fruit and assemble them in a medium sized serving or mixing bowl. It's, seriously, so delicious! Now, back to this pineapple mango salsa recipe. Definitely one of my go-to recipes that I know my family will always be excited about. If you love fresh pineapple, check out my recipe for Hawaiian Chicken! It's grilled chicken in a homemade, Polynesian style sauce that's loaded with fresh pineapple and is intended to be served over rice. Try it and let me know what you think! For Pineapple Lovers: However you choose to serve it, this pineapple mango salsa is going to be a tropical getaway for your tastebuds. Serve this up with some tortilla chips or add it to flavor bomb tacos or burrito bowls. ![]() This is going on my list as a yummy, flavor packed side to serve up at my next backyard barbecue! The kiwi, lime juice, and tajin bring a touch of tart, while the jalapeño sneaks in the right touch of heat. This vibrantly fresh salsa is a fiesta for the tastebuds! First of all, the pineapple and the mango greet the tongue with juicy sweetness. And, why not? It's both delicious and nourishing! ![]() It's a winner! It's so good I wanted to eat it plain with a spoon straight out of the bowl. ![]() I had the inspiration to make a quesadilla burger and wanted to try it loaded up with a tropical fruit, summer salsa.Īnd my goodness. It was this hot weather and a trip to my neighborhood Mexican grocery store that inspired this fantastic salsa. Today, it happens to be 116 degrees and the forecast for the coming week predicts highs 114 degrees or greater!īecause of this, I've officially decided - it's time for some summer recipes! Good food that doesn't require long oven cook times (I'm thinking outdoor grilling, some slow cooker taco meats, or quick stovetop dinners) and the fresh flavors of in season fruits and vegetables! Excessive heat is just known as "summer" here. Did I mention, we live in the Sonoran Desert? Yup.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |