It’s starting to warm up in El Paso making it a perfect time to make a fresh salsa. This is another quick and easy recipe that sounds exotic and is packed with a nice sweet and spicy punch. This salsa can be made in under 30 minutes, depending on how quick you dice and chop, and has 10 ingredients if you count the salt. As I was looking around the kitchen I knew I had to do something with the mango and just ripened pineapple that we could all eat and snack on, so I thought of a salsa. This is not your typical mango pineapple salsa because this version incorporates the use of two types of peppers, serrano and jalapeno which are spicy and combined with the sweetness of the pineapple and mango. I balanced this salsa out with lime juice and blood orange juice making it the bomb! After I made it I tasted it with chips and it was good, ate it as a salad by itself and it was good, and then served it with a seafood dish I made for my parents and let’s just all uses were great. So, if you want something sweet, spicy, with a dash of salt to eat then try my blood orange pineapple mango tomatillo salsa – it’s perfect with seafood and meat, alone, or with chips.
Buen Provecho!
Blood Orange Pineapple Mango Tomatillo Salsa
Printable Version
Yield: Serves 6-10 Total Time: 15-30 minutes
Ingredients:
-1 Ripe Pineapple
-1 Mango
-5 Serrano peppers
-2 Jalapeño peppers
-1 Bunch of Cilantro
-3 Limes
-1 Blood Orange
-2 Large Tomatoes
-3 Tomatillos
-Dash of Kosher Salt
Equipment Needed:
-Cutting Board
-Knife
-Juicer
-Large Glass Bowl/Glass Jar for Storing
-Wooden Spatula
-Peeler
Prep:
– Get a cutting board and knife
– Slice the ripe pineapple by removing both ends and then slice the outer layer
(spikes) and discard the ends and spikes
– Finely dice the pineapple and set aside (do not include the core in the salsa)
– Peel the mango and then slice and discard the pit
– Dice the mango and set aside
– Rinse cilantro bundle and finely chop cilantro and set aside (keep stems on)
– Rinse 5 serrano peppers, remove the tails, and slice lengthwise and then dice
serrano peppers and set aside (leave seeds on for spice)
– Rinse 2 jalapenos peppers, remove the tails, and slice lengthwise and then dice
jalapenos and set aside (leave seeds on for spice)
– Rinse 2 large tomatoes, discard the seeds, and finely dice the tomatoes and set
aside
– Peel 3 tomatillos and rinse until all residue is gone and finely dice and set aside
– Juice 3 limes with a juicer and set lime juice aside
-Juice 1 blood orange with a juicer and set blood orange juice aside
Directions:
– Get a large serving bowl
– Pour diced pineapple, finely chopped cilantro, diced serrano peppers, diced
jalapeno peppers, diced tomatoes, diced tomatillos, and diced mango into the bowl
– Pour lime juice and blood orange juice into the bowl
– Add a dash or two of kosher salt to the bowl
– Gently fold in all the ingredients with a wooden spatula
– Serve
***** Season to suit your taste. ******