Most of us like “tapas” or if you prefer “finger foods”. It’s very social and fun to eat! Sometimes “tapas” can turn into side dish or along with an entrée. The one I am referring here is “salsa” which literally means “sauce” in Spanish and Italian.
As we been introduced to it in the mid-60s’, English-speaking countries tend to think that salsa is a tomato-based which is known as “salsa picante”. Although it is the most common one, salsa can also be a mix of different ingredients and spices.
There are so many types of salsa such as “salsa verde”, “salsa criolla” and so on but the one I’ll be sharing with you in this video is a mango-pineapple based with some zip! I like to use it along with my Panko Breaded Fish Fillet which this recipe will be posted next month on August 11th, but I also like to serve it with crab cakes or just like this with tortilla chips.
It is a nice change from the tomato-based one although I do add tomatoes in it but it is so subtle, it doesn’t take over. It is “fresh”, colorful and so packed with flavors that I am convinced this salsa will be in your kitchen menu rotation this summer.
- 1 large mango, diced
- 1/2 cup fresh pineapple, diced
- 1/2 cup red pepper, diced
- 1 large plum tomato, seeded and diced
- 2 large green onions, thinly sliced
- 1 large jalapeño pepper, seeded, rib removed and finely diced
- 1/2 tsp. sambal oelek, or to taste
- 2 tbsp. freshly squeezed lime juice
- 1 tbsp. freshly squeezed lemon juice
- 2 tbsp. fresh parsley, chopped
FOOTNOTE: I don't recommend having your salsa sit too long in the refrigerator otherwise it might start getting soggy.
KITCHEN TOOLS: The Anchor Bowls can be purchased in the "SHOP" section of Club Foody.