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Pineapple Mango Salsa

by TT Jr. | April 18th, 2012 | Appetizers, Recipes, Spreads & Sauces
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Hey there! I am sure you guys are usually used to seeing TT’s name in the author spot, but my mom has been very busy lately so we decided to split up the articles. . .and I should probably now introduce myself. I am TT Jr.  If you are one of her avid readers, you would know me as her fourteen year old daughter.  You may already know this, but I am a competitive gymnast and a vegetarian.

Last weekend my family and I were having munchies for dinner, and I offered to help cook.  I decided to make pineapple mango salsa because I love mango, and I figured we would need something to cool down the meal seeing as we were having hot, homemade taquitos.

 

Pineapple Mango Salsa


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Ingredients
  1. 3/4 pineapple
  2. 1 mango
  3. 1/4 red onion
  4. 1 jalapeno pepper
  5. 1/4 cup of lime juice
  6. 1 Tb. of honey
  7. salt and pepper to taste
Pineapple
  1. I find the easiest way to cut it is to take the top and bottom off first and then take my knife and wedge it right between the shell and the flesh and to cut all the way down while the pineapple is standing on one end.
  2. Do this until the pineapple is completely peeled. Then cut it into eight pieces lengthwise.
  3. After that take the core out of all the pieces and cut each round into twelve pieces. (I know it sounds like a lot, but you don’t want huge chunks of pineapple in your salsa.) Place all the pieces in a large bowl.
Mango
  1. Cut it in half and take out the pit. Take each half and sear them. (By this I mean I ran the tip of my knife on the inside of the peel where all the flesh still is and I cubed it pretty much while it was still connected to the peel.
  2. After that I inverted the peel so the fruit was sticking out off the peel and cut the chunks off the peel. I know it sounds a little complicated, but it is much easier than peeling the mango.)
  3. If a lot of fruit is still stuck to the core, just cut it off and then chop it up into pieces about the size of the seared mango. (Be very careful when you are cutting the fruit off of the core, mango gets very slippery!) Put these in the bowl as well.
Onion & jalapeno
  1. Dice the red onion and place the onion in the bowl. Take the jalapeno and take the top off and cut it in half.
  2. All of the heat lies in the ribs (the white fleshy things on the inside) and the seeds. I took these out because I didn’t want much heat in my salsa.
  3. If you want it to be spicier, you can add these in, but go sparingly. You can always add, but you can never subtract in cooking. Mince the jalapeno and throw it in the bowl as well.
  4. Combine 1/4 cup of lime juice and tablespoon of honey in a microwave-safe bowl and heat for 30 seconds, so they combine nicely. Pour that onto your chopped fruits and veggies, toss, and refrigerate.
  5. Right before you serve it add a pinch of salt to awaken the flavors and add pepper to taste. Best served cold.
  6. Hope you like it!
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