Prep 25 mins
Cook 0 mins
Very easy to put together. Serve with any type of seafood, chicken or chips.
- 2 cups orange sections
- 1 cup pineapple, cut into 1/4-inch cubes
- 1 cup yellow bell pepper, chopped
- 1⁄2 cup green onion, chopped
- 1⁄3 cup red onion, finely chopped
- 1⁄4 cup cilantro, chopped
- 1 tablespoon jalapeno chile, seeded and chopped
- 3 teaspoons chili paste
- 4 teaspoons hot pepper sauce (optional)
- Combine all ingredients and chill for up to 24 hours.
This salsa was fantastic with grilled fish.
The taste very good, but depending on the kind of salsa perhaps you need some salt or some soya sauce addition. I used fresh cilantro form the garden that was already in blossom.
Thanks for posting this recipe. Done for ZWT7
I loved this! DH thought it was OK...but he prefers the same thing all the time...the freshness of the pineapple and orange really popped...I cut the recipe down to serve two and the only change I made was to use red bell pepper because I didn't have yellow...personally I think it could have used more heat...but I like things hot...served this with some tortilla chips during a tasty meal with Jean Chicken Tacos With Charred Tomatoes as the main dish...thanks for posting it...:)
Call me a wimp, I don't care, but I just had to cut back on the hot stuff here, so, although I followed the recipe with the other ingredients, I did use just 1 teaspoon of jalapeno chili, 2 teaspoons of chili paste & 1 teaspoon of hot pepper sauce, & that really did give us all the heat we wanted! I used it this first time as a dip for large corn scoops, but another time it definitely goes with some salmon! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]