After many a trial and try, I recreated one of my favorite restaurant salsa recipes. Don't get me wrong, I love red and green salsa. But this is a kick-ass alternative, especially if you're serving a variety of toppings for a make-your-own taco bar or a chip/dip party. Or just to eat a jar of it alone with a bag of Tostitos because you are an adult and you can do whatever you want, honey.
Ingredients:
1 cup diced pineapple (a can of "tidbit" size works well)
1 ripe peach, pitted and diced
1 mango, peeled and diced
1 red bell pepper, diced
Half a red onion, finely diced
1 cup of chopped cilantro
1-3 jalapenos to taste (seeded and chopped)
The juice of 1 lime
Salt and pepper to taste
Preparation:
Dice everything as directed above, and mix. Add lime juice, salt and pepper.
Cook & Serve:
No cooking! Serve chilled. It's better when you make it 24 hours ahead, so the flavors can mingle. TIP: Turn this into a quick meal by adding pre-cooked cold shrimp.
A Little Backstory:
A fave Mexican restaurant closed a few years ago. I lamented its loss with a guy I dated at the time, who agreed their salsa was the greatest thing on earth -- now lost to the winds of time. I set out to recreate the salsa, to preserve the recipe's history and, let's be honest, score major points with the guy. We stopped seeing each other before I perfected the salsa. Relationships come and go. A fruit salsa is forever.
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