Pineapple Mango Salsa
6
servings10
minutesGive your next gathering the feel of the exotic with this spicy, sweet and refreshing salsa featuring Fischer and Wieser’s Four Star Provisions Texas Pepper Jelly. This is guaranteed to please. A great addition to grilled chicken or fish tacos or even alone with a bowl of crispy tortilla chips. The longer it sits the better it gets so give this plenty of time to marry it’s flavors.
Ingredients
- 2 cups
pineapples, diced
- 1 whole
mango, diced
- 1/2
red onion
- 3 cloves
garlic, minced
- 2 tbsp
olive oil
- 7 sprigs
parsley, chopped
- 1 tsp
dried cilantro
zest from 1/2 a lemon
- 1 tbsp
lemon juice
- 1 tsp
ancho chili powder
- 1 tbsp
balsamic vinegar
- 1 tbsp
water
Directions
Combine the pineapple, mango, red onion, garlic, tomato, parsley, cilantro and lemon zest in a large bowl and toss together.
Add lemon juice and combine well.
In a food processor combine olive oil, balsamic vinegar, ancho chili powder and Texas Heat Pepper Jelly. Blend until ingredients are emulsified. (If the mixture is thick add the water until it is pourable.)
Add half the mixture to the bowl of salsa.
Toss so that it coats all of the other ingredients.
Cover and chill for at least an hour. Can be left overnight.
Serve with chips or as an addition to any meal.
Optional: Increase onion, garlic and ancho chili powder to increase spice. Chop or grate extra jalapeno for added heat.
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