Tropical fruit salsa
Salsa is one of America’s most popular chip dips, but it could easily be so much more. We’ve created this version that pairs the usual tomato, chilies and onions with tropical fruit for a touch of sweetness and tang. This combination featuring mango, pineapple and papaya is great not just as a dip but also as a topping for grilled chicken, seafood and even pork.
Ingredients
MAKES: about 3 cups (720 ml)
- 3 roma tomatoes chopped roughly
- 120 ml mango chunks
- 120 ml pineapple chunks
- 120 ml papaya chunks
- ½ bunch cilantro leaves only
- 1 small onion minced
- 3 cloves garlic minced
- Juice of 2 limes
- ½ tsp cayenne powder
- ½ tsp salt
Instructions
- Place the tomatoes, mango, pineapple, papaya and cilantro in a food processor and pulse to a rough purée.
- Scrape the mixture into a medium bowl and add the onions, garlic, lime juice, cayenne and salt.
- Mix well and cover.
- Refrigerate at least 2 hours before using.
- Store in an airtight container in the refrigerator.
Notes & Wine Advice
Use over grilled meats or as a dip with tortilla chips.