Muy bueno y fresca: Pineapple Mango Salsa!
Salsa out of a jar is pretty good, but one of the best things about the tomato-y sauce is the freshness...and you're just not going to get that off the shelf. So, I like to make my own.
It doesn't take long to put together a good salsa for your chips or for a simple dish, so take a few minutes to get the ingredients together. It's worth the time and effort for something this fresh and tasty.
You should start with nice firm tomatoes, but sometimes - if you're in a really big hurry or the tomatoes at the grocery are not quite as good as you'd like them - you have to get a good can of the fruits and go from there.
Salsa is a perfect dip.
It can be used as an accompaniment to any number of dishes...from grilled veggies to rice.
And, it's darned good all by itself as a sort of salad dish.
Of course, if you're cooking for carnivores, you can serve it with a variety of meat dishes as a way to sneak in some fruits and vegetables into their diets....because everyone loves salsa.
I like to spice up my salsa with some extra hot peppers and cool it down with the addition of some fruit. It's tasty and a real fiesta for the senses.
Ole.
Mango-Pineapple Salsa
3 firm ripe tomatoes, chopped finely1 tomato, mashed
1 cup of chopped mango
1 cup of chopped mango
1/2 of a jalapeno pepper, seeded and chopped finely
3 tablespoons of freshly squeezed lime juice
3 sprigs of cilantro, chopped finely
1 tablespoon of Kosher salt
pepper to taste
- Mix all the ingredients together in a bowl. Stir until everything makes a chunky sauce.
Vegan.
