Tuesday, May 18, 2010


This salsa was originally prepared with mahi mahi fish tacos, Mexican coleslaw, and an avocado salad.  It took Mike over an hour to clean all the dishes from this dinner.  Seeing as how Mike doesn't like doing dishes all night and I don't like fish,  odds are I won't ever cook this meal again.  But I will definitely make this delicious salsa again.

Mango Pineapple Salsa
Makes 1 medium bowl full

1 mango, chopped
1/2 cup pineapple, chopped
4 medium tomatoes, diced
2 jalapeno peppers, seeded and minced
1/4 red onion, chopped
1/2 cup cilantro, chopped
3 cloves garlic, minced
1 lime
1/2 red onion, chopped
3 T olive oil
1 tsp salt

In a medium bowl, combine the mango, pineapple, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

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