This time of year the fresh fruits and veggies are so colorful, vibrant and plentiful. My kitchen inspiration comes from what’s in my garden and what looks good and fresh at the market. Yesterday I roasted salmon. Today, I made a sweet fruit salsa to pair with the leftover salmon. Grilling the fruit enhances the sweetness.
This salsa is great with chips and a margarita or as a topper for fish, chicken, pork, even burgers. This salsa isn’t particularly spicy. So feel free to increase the heat if you fancy a bit more zip. I like cilantro, however, I didn’t have any on hand today. So parsley was my fresh flavor of choice.
Peace & Java
Prep Time: 20 min Cook Time: 0 min Difficulty:
Servings: 4 Serving Size: 1/4 cup Yield: about 2 cups SP: 0
1 cup yellow cherry tomatoes, diced
1 cup pineapple, grilled and diced
1/4 cup red onion
1 mango, grilled diced
2 banana peppers, roasted, peeled, seeded and diced
1 jalapeno, roasted, peeled, seeded and diced
1 lime, grilled and juiced
2 tablespoons parsley, chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
1. Grill pineapple, mango and limes f0r 5-10 minutes until grill marks develop. Cool fruit and dice.
2. In a small bowl, combine tomatoes, pineapple, mango, red onion and peppers. Add juice of 1/2 of the lime and salt and pepper. I love lime, so I use both halves. Taste and adjust seasoning as needed.
3. Stir in parsley. Let salsa rest for 15-20 minutes to allow the flavors to develop before serving.
NOTES, TIPS & TRICKS: Experiment with the fruits you have on hand. No pineapple? try peaches, nectarines or plums.
Try cilantro instead of parsley or add a bit of both. Be creative!