Recipes from Mexico :: Mexican Salsas and Condiments
1 (1 1/2 pound) peeled fresh pineapple, with
core removed and cut into 1/2-in. dice
1 mango, peeled, pitted and cut into 1/2-in. dice
1 red bell pepper, seeds and membranes
removed, cut into 1/3-in. dice
1 green bell pepper, seeds and membranes
removed, cut into 1/4-in. dice
1 jalapeño pepper, seeds removed,
finely chopped
1 bunch scallions, white part and
2 in. of green tops, finely chopped
3 med. garlic cloves, finely chopped
1/4 c. chopped cilantro
1/2 c. fresh lime juice
1/4 c. honey
Combine the pineapple, mango, peppers, scallions, garlic and cilantro in a med. nonreactive mixing bowl. Stir to combine. Add lime juice and honey and mix well to combine.
This may be prepared 1 day ahead, covered and refrigerated.
To serve, bring to room temperature 1/2 an hour before serving on grilled chicken or fish.
Makes 1 1/2 to 2 c..
