Pineapple and Mango Salsa

Pineapple and Mango Salsa

I love to cook using lots of spices and herbs that bring out the best of flavours in my personal recipes.

I found that once you roast and blend some chosen spices like cardamom, anise, fennel, cumin, coriander and turmeric you have a good flavourful lite spice mixture that has no burning heat until you add some spicy hot peppers like cayenne or red/green chilies. Making a tasty salsa to dip corn chips or grilled pita breads in is simple to prepare and with little effort.

Just use some different spices that add a little character to your own personal recipe.

The playoff hockey games are happening and the nights gathered around the TV and having good healthy snacks is mandatory. This pineapple mango salsa will hit all the right flavour notes and sided with the chosen beverage a cheerful family event  letting you feel refreshingly relaxed. To assemble this salsa a good knife is essential.

Find a sealable stainless or glass bowl to keep the salsa in while marinating.

Keeps for 3 days covered in the fridge.

Depending on how serious you are about adding to much heat to the mix, wait till the end of the preparation, trying it first without adding any hot spices. Set some aside for those who cannot take the heat!

Now you can have some mild and some hot.

For more intense flavour I char grill the peppers and fruit to bring out the sugars.

A knife cut is recommended but using a food processor/chopper is ok, just don’t over process!

You will need!

1 pineapple peeled, cored and chopped

1 mango skinned cored and chopped

1 red bell pepper diced

1 green bell pepper diced

1 yellow banana pepper seeded and chopped.

1 jalapeno pepper seeded an fine chopped

3 vine ripe tomatoes chopped

1 purple onion fine diced

3 garlic cloves minced

1 shallot minced 2 oz. tequila

1 lemon juiced and zested

2 limes juiced and zested

2 ripe avocados cubed

1 bunch of fresh cilantro leaves chopped.

Now place all the ingredients [except the hot peppers] into the bowl and mix well.

Scooping from the bottom and folding the mixture being careful not to squash the fruits and tomato.

Add some sea salt and some fresh cracked black pepper and adjust the flavour to your liking.

Mix and let rest for 15 minutes while the flavours combine.

Split the amount into two serving bowls.

Now add the jalapeno hot peppers to the other half the batch, mix in and let the flavours be introduced.

Mild meet Hot. Hot meet Mild along with salty, savoury, sweet and spicy.

Now heat up some fresh tortilla or pita chips and watch the smiles and enjoy all the compliments!

Pass me a Corona Por Favor!

thekitchenman.ca