Mango and Pineapple Salsa

If you want a delicious and simple salsa, then you cannot go wrong with this Mango and Pineapple Salsa. Great to make for guests as a last minute appetizer to serve with chips or it will go just as well served with some chicken.

If you don’t have the pineapple or mango to hand then this work just as well without them or even just one of them.

‘Salsa’ is the Spanish word for ‘sauce’ and has its origins in Central America. It was thought that Salsa was first used by the Incas, but the Aztecs and Mayans also used it at least as far back as the 1500s and there are now so many varieties and many contain lots of fruit. For a history lesson, check it out here.

If you like spicy, fruity sauces as well then you should check out my Habanero and Mango Hot sauce, it’s divine and can be used in many ways, just like this salsa. Be warned, it certainly has a kick to it.

So given that salsa is the Spanish for sauce, this recipe might be better named as Pico de gallo, but I’ve always called it salsa and I’m sticking to it –  after all its good to be different, right? If you did want to have it as a true salsa, just blend the ingredients in a blender for a few seconds.

Ingredients

• 1 Fresh Mango
• 3 Pineapple Rings
• 1/2 Red Onion
• 1-3 Jalapeno Peppers
• 4 Roma Tomatoes
• 4 Mini Sweet Peppers
• Juice from 1 lime
• 1/2 cup Cilantro

How to make Mango and Pineapple Salsa

Finely chop all the ingredients. Add to a bowl, mix and add the lime juice. Server straight away or refrigerate until ready to consume. This should keep for a few days in the fridge in an airtight container.