Pineapple, Mango, and Jalapeno Salsa Recipe

Pineapple Adds Fruity Pizzazz to Fresh Salsa

April 29, 2010

Last weekend I had one of those culinary "why didn't I think of that?" moments. My dad and I hosted a barbecue and my cousin's contribution was salsa. But not just any old salsa, a perfectly balanced crunchy and creamy pineapple salsa! While pineapple is common in salads, I couldn't believe I had never tried it in salsa with salty chips on the side. It was absolutely fabulous and everyone could not get enough, myself included. Since the salsa is chunky and on the heavier side, it's important to serve it with thick, hard chips. Pair with margaritas and you've got a Cinco de Mayo party in the making! Get the easy recipe now.

From Sarah Kerr

Pineapple, Mango, and Jalapeno Salsa

Ingredients

1/2 pineapple, cut into 1/4 inch cubes
1 mango, cut into 1/4 inch cubes
1-2 medium green jalapenos (adjust heat amount to your personal taste), small dice
1 1/2-2 small red onions, small dice
1 red bell pepper, small dice
2-3 large tomatoes, small dice
2-3 ripe but firm avocados, diced
1/2 bunch cilantro, rinsed and chopped
salt and freshly ground black pepper

Directions

Combine all of the ingredients in a large bowl. Mix gently to avoid mashing the avocados and fruit. Add salt and pepper to taste.
Refrigerate to chill the salsa. The acidic juice from the pineapple will keep all the ingredients fresh and colorful. Serve with tortilla chips or pita chips.

Makes about 4 cups.