This condiment is perfect for any grilled or heavily roasted meat. Use ripe mangoes and pineapples, so they bring a sweetness to the salsa. The scallions and jalapenos bring a necessary heat to the salsa that pairs perfectly with the acid of the tomatoes and the tartness of the pineapple.
In Nicaragua, there are so many forms of salsa, and in one way or another will play a starring role in almost any meal. At El Coco Loco, the campus is adorned with a small orchard of local fruits and when we make this salsa we start by picking fresh fruit right from the tree. If you’re lucky, the pineapples will have fallen to the ground already!
- 2 cup Mango, medium dice
- 1 cup Pineapple, medium dice
- 1/2 cup Red Bell Pepper, seeded, medium dice
- 1 pc Tomato, seeded, small dice
- 3 Tbsp Cilantro washed & chopped
- 2 Tbsp Scallion washed & chopped
- 2 Tbsp Lime Juice
- 1 Tbsp Lemon Juice
- 1 pc Jalapeno, seeded, brunoise (tiny dice!)
- Wash, peel, seed and cut the ingredients as outlined above
- Mix all the ingredients together and season with salt and pepper to taste
- Make the salsa a few hours in advance, so the flavours marinate together, but eat it the same day you make it