Monday, July 18, 2011

Recipe: Pineapple, Mango & Peach Salsa

Across most of the country, it's hot.  Admittedly, it's not as hot here in Vermont as it is other places, but it's still oppressive.  Humid.  Icky.

While we do have air conditioning in the house, it's still not really appealing to cook much or eat a hot meal.

I happened to have some fruit in my fridge and decided that tonight for dinner, we are having nachos.

Plenty of fruit in this salsa - that makes it healthy, right?

I made it pretty mild, with only one jalapeno (seeds removed).  The kids would have been happier if I had left out the red onion, or did just half, but I am happy with it as it is.

This is a totally refreshing salsa.  And it makes a TON - about 4-6 cups.  I think it'll keep for a couple of days in the fridge.

Pineapple, Mango & Peach Salsa

1/2 large pineapple
1 mango
1 peach (I used a white peach)
1 red onion
Juice of one lime
1 small bunch cilantro
1 jalapeno, seeds removed

Remove the skin from the pineapple and cut into spears, and then into a large dice.  Put into a large bowl.

Remove pit from the mango (I have a handy dandy mango splitter.  Seriously one of my favorite gadgets ever).  Cutting most of the way through with a knife, cut into cubes that go nearly to the skin, then flip mango inside out and slice off the cubes into the bowl.

Skin the peach, remove the pit, and cut into a small dice.  Place into the bowl.

Chop the red onion into a small dice and put into the bowl.  Squeeze the juice from the lime into the bowl.
Seeding the jalapeno
Cut the seeded jalapeno into a very small dice and add to the bowl.  Coarsely chop the cilantro and stir it into the bowl as well.

Allow to sit for at least 30 minutes for flavors to combine, and enjoy!

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