Prep 15 mins
Cook 0 mins
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
- 236.59 ml diced fresh pineapple
- 236.59 ml diced ripe mango
- 118.29 ml chopped macadamia nuts
- 44.37 ml thinly sliced green onions
- 44.37 ml chopped fresh basil
- 29.58 ml grated maui onions (Walla Walla Sweet, Vidalia, etc.) or 29.58 ml other mild onions (Walla Walla Sweet, Vidalia, etc.)
- 14.79 ml chopped cilantro
- 14.79 ml indonesian peanut sauce (recipe #106184) or 14.79 ml finely chopped roasted peanuts
- 4.92 ml minced hot chili pepper (Thai, or habenero)
- 4.92 ml minced garlic
- 29.58 ml olive oil
- 14.79 ml balsamic vinegar
- 14.79 ml soy sauce
- 14.79 ml fresh lemon juice
- 14.79 ml fresh lime juice
- 4.92-14.78 ml hot sauce (I prefer Dave's Insanity, or Omak Suicide Sauce) (optional)
- 4.92 ml 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.
Very tasty, a real party favorite. I did not put in any hot pepper, but was liberal with the hot sauce. I use Louisiana hot sauce. I also added diced red bell pepper for color. Served with tortilla chips as a salsa, it has been a big hit all summer.
Ooooooo is this good. I subbed cashews for the macadamia's just because I had them and a short T of chunky peanut butter for the peanut sauce because I'm lazy. Other than that I followed the recipe and wow, is it good. We enjoyed it over salmon. THIS is a keeper. Thanks, brian.