Tropical Fruit Salsa
Serves: 5
Lilian Bahringer
1 January 1970
Based on User reviews:
50
Spice
40
Sweetness
41
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 tbsps
Lime Juice (fresh)1
SaltDirections:
1
If you are using dried chipotle or pasilla de Oaxaca chiles, soak them in warm water for minutes to soften, then drain, seed, and finely chop them
2
If using canned chipotles, rinse, seed, and finely chop them
3
If using jalapeño chiles, seed and finely chop them
4
Ready the poblano chiles
5
Set all the chiles aside
6
Halve the mango lengthwise, remove the pit, scoop out the flesh from each half with a spoon, and cut into 1/2-inch dice
7
Twist the stem off the pineapple half and stand the pineapple upright
8
Cut downward on all sides to remove the peel
9
Then, with a paring knife, remove the "eyes" by making diagonal cuts across the flesh just deep enough to lift them out
10
Cut the pineapple lengthwise into quarters, and cut away the strip of core that runs along each wedge
11
Cut the quarters crosswise into wedges about 1/4 inch wide, and cut the wedges into 1/4-inch dice
12
Peel the papaya, cut it in half lengthwise, and spoon out the seeds
13
Cut the halves lengthwise into wedges about 1/2 inch wide, and cut the wedges into 1/2-inch dice
14
In a bowl, combine the chiles, mango, pineapple, papaya, onion, cilantro, and lime juice
15
Toss together to mix well and then season with salt
16
If you are using dried chipotle or pasilla de Oaxaca chiles, soak them in warm water for minutes to soften, then drain, seed, and finely chop them
17
If using canned chipotles, rinse, seed, and finely chop them
18
If using jalapeño chiles, seed and finely chop them
19
Ready the poblano chiles
20
Set all the chiles aside
21
Halve the mango lengthwise, remove the pit, scoop out the flesh from each half with a spoon, and cut into 1/2-inch dice
22
Twist the stem off the pineapple half and stand the pineapple upright
23
Cut downward on all sides to remove the peel
24
Then, with a paring knife, remove the "eyes" by making diagonal cuts across the flesh just deep enough to lift them out
25
Cut the pineapple lengthwise into quarters, and cut away the strip of core that runs along each wedge
26
Cut the quarters crosswise into wedges about 1/4 inch wide, and cut the wedges into 1/4-inch dice
27
Peel the papaya, cut it in half lengthwise, and spoon out the seeds
28
Cut the halves lengthwise into wedges about 1/2 inch wide, and cut the wedges into 1/2-inch dice
29
In a bowl, combine the chiles, mango, pineapple, papaya, onion, cilantro, and lime juice
30
Toss together to mix well and then season with salt