Made This Recipe? Add Your Photo
This relish is so good, our friends have been known to beg us to allow them keep the leftovers. Serve with grilled fish, chicken, or even by itself as a salad. The relish can be used immediately, but I like to refrigerate it for an hour or two to allow the flavors to mingle. You can be pretty liberal with the hot sauce because the pineapple and mango balance the fire, but use caution if you use habanero peppers together with an extreme sauce such as Dave's Insanity. The original recipe was published in The Seattle Times c. 1993
- 1 cup diced fresh pineapple
- 1 cup diced ripe mango
- 1⁄2 cup chopped macadamia nuts
- 3 tablespoons thinly sliced green onions
- 3 tablespoons chopped fresh basil
- 2 tablespoons grated maui onions (Walla Walla Sweet, Vidalia, etc.) or 2 tablespoons other mild onions (Walla Walla Sweet, Vidalia, etc.)
- 1 tablespoon chopped cilantro
- 1 tablespoon indonesian peanut sauce (recipe #106184) or 1 tablespoon finely chopped roasted peanuts
- 1 teaspoon minced hot chili pepper (Thai, or habenero)
- 1 teaspoon minced garlic
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon soy sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- 1 -3 teaspoon hot sauce (I prefer Dave's Insanity, or Omak Suicide Sauce) (optional)
- 1 teaspoon fish sauce (nam pla)
- Combine pineapple, mango and nuts in a non-reactive bowl.
- Add remaining ingredients and toss to mix.
- Correct seasoning, adding fish sauce, lime juice, or hot sauce to taste.