Before I go off on this salsa, can we please talk about how I am getting married in 6 days?! Time is ticking down and I am one busy chick! I have been doing yoga every chance I get in order to keep my zen. It seems to be working too because I am not stressed, just energized and focused on the wedding tasks at hand!
Unfortunately my posts have been getting farther and farther apart though. Luckily I scheduled some good old blogging time today in order to get some recipes in! Now, of course it decided to rain all day so I attempted a photo shoot inside. The pictures turned out well all things considered! I hope you enjoy the recipe! It is one that definitely takes a little bit of prep work due to the slicing and dicing of all the ingredients, but it makes a large enough batch that it is absolutely worth your time!
This salsa is loaded with pineapple, mango, tomatoes, cilantro, and red onion. The spices are interchangeable and can be adjusted according to taste preference. When you first take a bite you are hit with the sweet zing of the pineapple and mango, then the onion and cilantro cut in for a savory finish. This is the type of salsa that is good with chips, but is also fabulous spooned onto tacos or loaded into a wrap too. I personally have not been able to make it to the tacos and wraps part because I stuff myself with the chips and salsa before I assemble anything…I’m sure I’ll make it one day haha. I have a lot left over even after eating an entire bowl to the face so maybe tacos will be on the menu for dinner tonight! You can NEVER have enough taco nights. <–FACT
Anyways, here is how to make it!
- 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.