Pineapple, Papaya & Mango Salsa

Submitted by KauaiCarolAnn

"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!"

 

• Ready In: 30mins
• Ingredients: 11
• Yields: 4 1/2 cups

ingredients

• 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!)

directions

1. All the work is in dicing the fruit.
2. 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.
3. Combine everything and stir very, very gently.
4. Chill for at least 6 hours.
5. Keeps in fridge for 4-5 days.

Reviews

[three muchachos]

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!