Posted on May 4th, 2008 by Carolyn
Wow, is that not a gorgeous photo? If I do say so myself. Must be the colors, the mango, and the strawberry against the black bowl!
Sometimes recipes bear repeating. And sometimes when you change a part of a recipe it makes it different enough that you, my readers, need to know about it. Originally this recipe was for pineapple salsa, but one time years ago I didn’t have pineapple, and I did have mango, so made it that way instead. It was the same recipe, just different fruit.
The Pineapple Salsa was posted last year. However, I didn’t have a photo because that was just after I’d fractured my foot. Now we’ve got a photo, at least of this version! The other night I had some super thick pork chops from Niman Ranch (ordered online, and on sale some months ago). I brined them for a couple of hours, DH grilled them with our tried and true method (mark them over direct fire, then off to the side, reduced heat, until they reached 150 in the center) and served this salsa on the side. I didn’t have red bell pepper, so substituted strawberries. Delish.
If you click on this link for the Pineapple Salsa, just substitute mango and strawberry for the pineapple and red bell pepper.
May 4th, 2008 at 12:31 pm
Your salsa looks delicious. I made this salsa the other night for a get together and everyone loved it.
Fruit Salsa from http://www.blogalabradshaw.blogspot.com/
1 carton of fresh strawberries
2 Granny Smith apples
2 kiwi
2 tablespoons of apple jelly
2 tablespoons of brown sugar
Puree cleaned and trimmed strawberries, apples (leave the skin on for the pretty green color), and kiwi in a food processor (or, if you don’t have one, chop the fruit into tiny pieces). Combine the fruit and add the jelly and sugar. If time allows, refrigerate the salsa for a while and the consistency will thicken up nicely.
Serve with cinnamon-raisin bagel or pita chips.
May 4th, 2008 at 6:18 pm
Yum, that sounds good. It’s only missing some heat (chiles) to spice it up a bit. I don’t think I’d puree the fruit, though, I’d rather have it in small chunks. Thanks for the suggestion of the fruits, though.
May 4th, 2008 at 7:44 pm
I left my salsa pretty chunky, too. Just pulsed it a few times. The fruits were still distinguishable (is that a word?).
May 7th, 2008 at 8:10 am
[...] didn’t. Most people raved about the relish. I didn’t make the relish because I still had some mango-strawberry salsa I made the other night. But I think the cherry tomato relish would be a much better complement to [...]