Pineapple-Mango Salsa
By Ashley MoorePublished on April 19, 2017
Time
20 minutes
Yield
Serves 8 (Makes about 2 cups)
Ingredients
1 ½ cups (9 ounces) 1-inch pineapple pieces1 ½ cups (9 ounces) 1-inch mango pieces3 jalapeño chiles, stemmed, seeded, and cut into ½-inch pieces¼ cup chopped fresh chives ¼ cup coarsely chopped red onion 2 garlic cloves, smashed and peeled1 tablespoon fresh lime juice 1 tablespoon extra-virgin olive oil ½ teaspoon salt ½ teaspoon pepper
Before You Begin
Do not use canned pineapple in this recipe. For a spicier salsa, reserve and add the jalapeño seeds.
Instructions
- Pulse pineapple, mango, jalapeños, chives, onion, and garlic in food processor until coarsely chopped, about 6 pulses, scraping down sides of bowl as needed. Transfer to serving bowl. Stir in lime juice, oil, salt, and pepper. Serve.
Time
20 minutesYield
Serves 8 (Makes about 2 cups)Ingredients
1 ½ cups (9 ounces) 1-inch pineapple pieces
1 ½ cups (9 ounces) 1-inch mango pieces
3 jalapeño chiles, stemmed, seeded, and cut into ½-inch pieces
¼ cup chopped fresh chives
¼ cup coarsely chopped red onion
2 garlic cloves, smashed and peeled
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
½ teaspoon salt
½ teaspoon pepper
Ingredients
1 ½ cups (9 ounces) 1-inch pineapple pieces
1 ½ cups (9 ounces) 1-inch mango pieces
3 jalapeño chiles, stemmed, seeded, and cut into ½-inch pieces
¼ cup chopped fresh chives
¼ cup coarsely chopped red onion
2 garlic cloves, smashed and peeled
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
½ teaspoon salt
½ teaspoon pepper
Ingredients
1 ½ cups (9 ounces) 1-inch pineapple pieces
1 ½ cups (9 ounces) 1-inch mango pieces
3 jalapeño chiles, stemmed, seeded, and cut into ½-inch pieces
¼ cup chopped fresh chives
¼ cup coarsely chopped red onion
2 garlic cloves, smashed and peeled
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
½ teaspoon salt
½ teaspoon pepper
Why This Recipe Works
For this recipe, we pulled out the food processor to help with the heavy chopping. We used pineapple and mango as the base of our salsa and finished it by stirring in some fresh chives, lime juice, oil, salt, and pepper.
Before You Begin
Do not use canned pineapple in this recipe. For a spicier salsa, reserve and add the jalapeño seeds.
Instructions
- Pulse pineapple, mango, jalapeños, chives, onion, and garlic in food processor until coarsely chopped, about 6 pulses, scraping down sides of bowl as needed. Transfer to serving bowl. Stir in lime juice, oil, salt, and pepper. Serve.
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