Pineapple Mango Salsa
One of the easiest ways to perk up a simple grilled chicken breast or balance out spicy seasoning is a simple fruit salsa. I like to use a couple acid sources to compliment the sweetness of the fruits when they are nice and ripe and at their peak.
Description
Pineapple Mango Salsa
All ingredients
- 8 ounces Mango, diced (This is about 1 average sized mango, about 1 1/2 cups)
- 8 ounces Pineapple, diced (About 1 1/2 cups)
- 4 ounces Red Bell Pepper, diced (About 1 cup)
- 1 ounce Spanish Onion, diced (About 1/3 cup. I like to use red onion for this also.)
- 2 tablespoons Fresh Cilantro, chopped
- 1 ounce Fresh Lime Juice (1 average sized lime.)
- 2 ounces Extra Virgin Olive Oil (Some tastes prefer a light olive oil or pomace olive oil.)
- 1 dash Red Wine Vinegar (If the fruit is really ripe and sweet I give it an extra splash.)
Instructions
Combine all ingredients. The salsa is best if you allow the flavors to marry 30 minutes before serving.
Pineapple, Mango, Fruit Salsa