This is probably one of my favorite condiment recipes. I absolutely LOVE this fruity salsa that can either be made with pineapple or mango. I’ve made both versions. I prefer the pineapple version, but the mango is pretty darn good as well. I will say that if you make it with mango, to ensure you get the sweetness to pop from the salsa, ensure you get a ripe mango.
All props for this recipe go to Michelle Tam from Nom Nom Paleo. This recipe was pulled directly from page 55 of Michelle’s Nom Nom Paleo – Food for Humans cookbook. Michelle rocks. She’s really funny and has some really tasty recipes. I would definitely recommend picking up her book off of Amazon.
I commonly double this recipe, but here it is as listed in her book.
- 1 1/2 cups finely diced fresh pineapple (or mango)
- 1 persian cucumber, peeled and cut into 1/4-inch dice
- 1 jalapeno pepper, cut into 1/4-inch diced (remove seeds for less heat 😉 )
- 1/4 cup finely chopped red onion
- 1/4 cup minced fresh cilantro
- 2 tbs. extra-virgin olive oil
- juice from 1 small lime
- kosher salt
- freshly ground black pepper
Combine all ingredients in a bowl and season to taste with the salt and pepper. Place in an airtight container and put in the fridge for up to 4 days.
NOTES: When I make this recipe, I always remove the ribs and seeds from the jalapeno. Hey, call me whimpy, but I want to keep my lips. 😉
Another thing I change sometimes, is that instead of a red onion, I will use a sweet yellow onion. It adds to the sweetness of the salsa really well.