Pineapple Mango Salsa
Recipe type: Dips & Sauces
Prep time:
Total time:
Serves: 8-10 servings
- 4 medium tomatoes
- 1 large mango
- ½ fresh pineapple
- 1 medium red onion
- 2 tbs fresh, chopped cilantro leaves
- 1 c frozen corn kernels
- ¼ tsp cumin
- ¼ tsp coriander
- ½ tbs salt
- ½ tbs coconut sugar
- Bring a large pot of water to boil on the stove. Slice an "x" on the top of each of your tomatoes with a knife.
- Drop them in the boiling water. While they are submerged, fill a large bowl with cold water and add ice.
- After 3 minutes, use tongs to lift the tomatoes out of the boiling water and submerge in the ice bath.
- Peel skin off of tomatoes.
- Slice and dice tomatoes into small pieces. Place in a colander so they can drain while you slice the rest of your ingredients.
- Slice up your mango, pineapple, onion. Add drained tomatoes, onion, pineapple, corn, and mango to large bowl. Mix well.
- Add cilantro and spices. Mix well then taste. Add more seasoning per your taste buds.
- Cover salsa and let sit in fridge for at least an hour so the flavors can merry.
- Before serving, drain the excess liquid that pools at the top of the salsa. Serve and enjoy
- Optional add ins would be chili powder, cayenne, and maybe even ginger.
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/pineapple-mango-salsa/
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