Although this could be deemed more of a pico de gallo than a salsa, because it’s chunky and contains less liquid, the main consensus is that this makes a mouthwatering side-dish or topping for your meal on a summer day!
There’s something about a delicious dish that makes you feel good when you don’t have to feel too guilty eating a lot of it! There’s no added sugar, and salt is just an option depending on your taste. The chunks of fresh pineapple and mango can be diced to any size you prefer, but I like to keep the pieces of red onions fairly small.
It’s important that when selecting mangoes, that they’re firm (yet still on the ripe side), as you want to make sure that you’re able to cut them easily without getting too mushy. The sweet peppers are optional, but I find that they add a punch of more colour to the dish (especially if it’s a red pepper). The jalapeno pepper adds a nice kick (remove the seeds if you don’t want it too spicy). Cilantro is a traditional component of a lot of Latin American cuisines, like salsa. The lime juice enhances all the flavours in the dish.
This salsa is paired perfectly with fish tacos or tortilla chips. I served it with jerk chicken in my recent cooking class, and no doubt would taste great on top of a burger this summer! It’s a refreshing, clean and healthy option as a snack or part of a larger meal.