Prep 15 mins
Cook 0 mins
- 1 mango
- 1⁄4 medium pineapple
- 2 stalks green onions
- 1 sweet green pepper
- 2 tablespoons chopped fresh coriander
- 1 tablespoon rice wine vinegar
- 2 tablespoons olive oil
- 1⁄2 teaspoon chili flakes
- 1⁄2 teaspoon garlic
- 1⁄2 lemon
- 1⁄2 lime
- 1 pinch salt
- 1 pinch pepper
- Cut mango, pineapple, green onion and pepper into bite sized pieces.
- Add remaining ingredients, stir and place in refrigerator.
Very good salsa! The hot sweet was perfect to serve with my meal. We had Essene crackers with it. I added a minced jalapeno pepper and some young coconut meat I had on hand. I did double the cilantro but then we love it. The olive oil I replaced with rice oil for a lighter taste, I was concerned the olive oil might mask the mild sweet flavors. It definitely needs the oil though of some type. Again great recipe and perfect for the spring or picnic table.
This is a really good salsa recipe but I think next time I will leave out the olive oil. I'm not one of those "fat-free" freaks - I simply don't see the purpose of oil in a salsa recipe and I feel it didn't really add anything to the salsa, other than to give it a boost of good fats.
I served this with baked salmon. It was terrific. It had the right amount of sweet, spice and heat. I also liked it because it does not require you to dice jalepeno peppers.