Prep 30 mins
Cook 0 mins
Obviously sweet because of the fruit but a slight hint of heat because of the pepper. We love this on grilled ahi, steamed uhu or aweoweo. I worked out this recipe after several failed attempts. We are blessed to live in Hawaii where fresh-off-the-tree fruit and great pineapples are easy to find, but try it anyway. As a variation, skip the pineapple and use chopped, seeded cucumber. Enjoy!
- 1 1⁄2 cups pineapple, ripe, small dice
- 1 1⁄2 cups papayas, ripe, small dice (fresh from tree in HI)
- 1 1⁄2 cups mangoes, ripe, small dice (fresh from tree in HI)
- 1 teaspoon gingerroot, crushed (the prepared kind from jar works)
- 1⁄4 teaspoon garlic, crushed (the prepared kind from jar works)
- 2 tablespoons red onions, very fine chop
- 6 tablespoons fresh cilantro, well chopped, stay away from the stems
- 5 dashes Tabasco jalapeno sauce
- 1 tablespoon lime juice, fresh squeezed
- 1 ounce jalapeno juice (liquid from jarred jalapenos)
- 6 slices jalapenos, very fine chop (from above jar, SLICES, not whole!)
- All the work is in dicing the fruit.
- One whole pineapple is around 2 1/2 cups, 2 medium papaya and 2 medium mangoes are around 2 cups per each fruit to give you a hint about how much to get.
- Combine everything and stir very, very gently.
- Chill for at least 6 hours.
- Keeps in fridge for 4-5 days.
I have made this recipe twice and it is delicious! I could not find jarred jalapenos so I just used fresh ones and used chili oil as I could not find tabasco jalapeno sauce either. Great way to use tropical fruit even in Northern Canada!