Salsa in Winter
If you miss fresh homemade salsa this time of year, try salsa made with tropical fruit, says a story from the Connecticut Post.
This recipe for fruit salsa is from the “Culinary Institute of America’s Cookbook” (2008, Lebhar Friedman).
It’s particularly good with seafood, but also goes with grilled chicken or even as a dip for tortilla chips.
Fiery Fruit Salsa
Makes 8 servings
2/3 cup mango, peeled, diced
1/2 cup papaya, peeled, diced
1/4 cup pineapple, canned or fresh, cored, peeled, diced
1/4 cup red bell pepper, diced
1/3 cup red onion, diced
1 tablespoon cilantro, chopped
1/2 tablespoon lime juice
1/2 tablespoon white wine vinegar
1 tablespoon jalapeno, seeded, minced
1/2 tablespoon extra-virgin olive oil
1/8 teaspoon salt, or to taste
Freshly ground black pepper, to taste
Combine the ingredients in a bowl. Allow the salsa to sit for 15 minutes before serving.
Note: Wear gloves when mincing the jalapeño to prevent irritation.
Variation: This salsa can be turned from savory to sweet by changing just a few ingredients. Substitute mint for the cilantro, strawberries for the red pepper, honey for the olive oil, and leave out the vinegar, salt, and pepper. Serve the sweet style salsa as dessert, for brunch with muffins, pancakes, French toast, or as a filling.
