Spicy Tropical Salsa
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Most of us like “tapas” or if you prefer “finger foods”. They’re very social and fun to eat 🥰! Sometimes “tapas” can turn into side dishes and be served along with an entrée. The one I am referring to here is “salsa” which literally means “sauce” in Spanish as well as in Italian. The recipe I’ll be sharing with you today is my incredible Spicy Tropical Salsa!
 
English-speaking countries were introduced to it in the mid-60s and we tend to think that salsa is a tomato-based 🍅 condiment which is known as “salsa picante”. Although it’s the most common one, salsa can also be a mix of different ingredients and spices.
 
There are many different types of salsa such as Salsa Verde, salsa criolla, Fire Roasted Salsa, and so on. This featured recipe has a mango-pineapple base 🥭🍍 with some zip!
 
I like to use this Spicy Tropical Salsa along with my Panko Breaded Fish Fillet 🐟, Grilled Chicken, pork and so on. I also like to serve it with my New England Crab Cakes or just as it is with tortilla chips as a snack.
 
It’s a nice change from the tomato-based versions although I do add some tomatoes to the recipe, just a little. This recipe is “fresh”, colorful and packed with flavor. This is a condiment that you need to have around because it’s so versatile. It takes less than 30 minutes ⏳ to prep and you have a dish that goes well with many other recipes. I’m convinced that this Spicy Tropical Salsa will be in your kitchen menu rotation this summer.
Bon Appétit!🍽
 
Here are other incredible condiment recipes for you to enjoy…😀
– Basil Lemon Butter
– Citrus Cranberry Sauce
– Sweet & Savory Homemade Ketchup
– Blue Cheese Dressing
– Pomegranate Molasses
– Thai Yellow Curry Paste
– Corn Syrup
and for even more condiment recipes 🥫, click on this link… Recipe Category • Condiments
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Spicy Tropical Salsa

Spicy Tropical Salsa

Spicy Tropical Salsa is delicious and goes well with grilled chicken, pork, fish, etc. It can also be served as a dip with tortilla chips.
5 from 3 votes
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Servings 4 cups

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Prep Time 20 minutes
Cook Time 0 minutes
Passive Time 0 minutes
Total Time 20 minutes

Ingredients
  

  • 1 large mango, diced tips & tricks
  • 1/2 cup fresh pineapple, diced
  • 1/2 cup red peppers, diced
  • 1 large plum tomato, seeded and diced tips & tricks
  • 2 large green onions, thinly sliced
  • 1 large jalapeño pepper, seeded, ribs removed and finely diced
  • 1/2 tsp. sambal oelek, or to taste
  • 2 tbsp. freshly squeezed lime juice tips & tricks
  • 1 tbsp. freshly squeezed lemon juice
  • 2 tbsp. fresh parsley, chopped tips & tricks

Directions
 

  • In a medium bowl, combine all ingredients until well mixed. Transfer to the refrigerator for at least 1 hour (*see foonote).
  • Serve salsa over white fish, crab cakes or with tortilla chips.

Notes

Footnote: I don't recommend having your salsa sit too long in the refrigerator otherwise it might start getting soggy.

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