Salsa is one of America’s most popular chip dips, but it could easily be so much more. We’ve created this version that pairs the usual tomato, chilies and onions with tropical fruit for a touch of sweetness and tang. This combination featuring mango, pineapple and papaya is great not just as a dip but also as a topping for grilled chicken, seafood and even pork.
About 3 cups (720 ml)
PREP TIME: 15 minutes COOK TIME: None
INGREDIENTS
- 3 roma tomatoes, chopped roughly
- ½ cup (120 ml) mango chunks
- ½ cup (120 ml) pineapple chunks
- ½ cup (120 ml) papaya chunks
- ½ bunch cilantro, leaves only
- 1 small onion, minced
- 3 cloves garlic, minced
- Juice of 2 limes
- ½ tsp cayenne powder
- ½ tsp salt
PREPARATION
- Place the tomatoes, mango, pineapple, papaya, and cilantro in a food processor and pulse to a rough purée.
- Scrape the mixture into a medium bowl and add the onions, garlic, lime juice, cayenne, and salt. Mix well and cover.
- Refrigerate for at least 2 hours before using.
- Store in an airtight container in the refrigerator.
- Use over grilled meats or as a dip with tortilla chips.
