I recently made this salsa to accompany some coconut-encrusted sea bass and coconut rice… it was so good! That recipe is actually in my new ebook that just came out on March 28th! Click HERE to get it 🙂
makes approx. 4 cups
INGREDIENTS
1 cup chopped mango
1 cup chopped pineapple
3 tbsp minced jalapeno or serrano pepper, seeds removed (unless you want it extra spicy!)
1/3 cup finely minced bell pepper (I use mix of yellow and red)
1/2 cup diced red onion
1/2 cup chopped cilantro leaves
2 tbsp minced garlic
1 lime, juiced
1/4 tsp salt
DIRECTIONS
Finely chop the fruit, herbs, and veggies
Add the fruit, peppers, garlic, onion, and cilantro together in a bowl
Squeeze in the lime juice and add salt- taste and adjust seasonings as desired
That’s it! Serve alongside fish, tacos, chicken, or chips!
Refrigerate any extra in an air-tight container… it will stay fresh for up to three days
(though I doubt it will last that long) 😉
Jessica @ConveyAwareness
What radiant colors you have here! I am sharing this recipe with your permission on my Simple Solutions Series for May. It’ll publish on 5/5/14! =) I really love the flavor profile you came up with!
Natalie
Hi Jessica! How great- thank you!! You have my persmission to share anything on my site you ever want 🙂