Pineapple Mango Salsa
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Serves: 8-10 servings
INGREDIENTS
4 medium tomatoes
1 large mango
½ fresh pineapple
1 serrano chile, seeded and diced
1 medium red onion
2 tbs fresh, chopped cilantro leaves
1 c frozen corn kernels
¼ tsp cumin
¼ tsp coriander
½ tbs salt
½ tbs coconut sugar
INSTRUCTIONS
Bring a large pot of water to boil on the stove. Slice an “x” on the top of each of your tomatoes with a knife.
Drop them in the boiling water. While they are submerged, fill a large bowl with cold water and add ice.
After 3 minutes, use tongs to lift the tomatoes out of the boiling water and submerge in the ice bath.
Peel skin off of tomatoes.
Slice and dice tomatoes into small pieces. Place in a colander so they can drain while you slice the rest of your ingredients.
Slice up your mango, pineapple, onion. Add drained tomatoes, onion, pineapple, corn, and mango to large bowl. Mix well.
Add cilantro and spices. Mix well then taste. Add more seasoning per your taste buds.
Cover salsa and let sit in fridge for at least an hour so the flavors can merry.
Before serving, drain the excess liquid that pools at the top of the salsa. Serve and enjoy
Optional add ins would be chili powder, cayenne, and maybe even ginger.
Adapted from peppersandpeaches.com