Wednesday, June 2, 2010

Tropical Island Salsa

We found this recipe when it was featured in the amazing food section of the Houston Chronicle (years ago when we lived in Pearland, TX). It's been a favorite at our house ever since. It's originally from the book Roy's Feasts of Hawaii by Roy Yamaguchi, who also brought us the Hawaiian Martini.

1/2 cup each, peeled, cored and diced: fresh pineapple and Granny Smith apple
1/2 cup peeled, pitted and diced ripe mango
2 Tablespoons minced red onion
1/4 cup chopped fresh cilantro
1 Tablespoon finely minced fresh ginger
1 jalapeno, seeded and minced
1 ripe tomato, peeled, seeded and diced
2 Tablespoons fresh passion fruit juice or juice from fresh pineapple
juice of 2 limes

Combine everything in a medium mixing bowl and toss gently to combine. Chill salsa before serving it with meats and salads.

Note: It is a waste of time to make a single batch of this. We usually make at least 4x the recipe amount. I am always amazed at how fast even a big batch disappears.

It is really good eaten just like regular salsa, with tortilla chips. We especially like it with blue tortilla chips, great color contrast and the flavor of the chips holds up well to the salsa. 

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