This sunny, tropical salsa is fabulous with fish tacos, tossed with grilled shrimp, as a topping for broiled fish or roast chicken, or simply served with chips. Feel free to add more hot peppers if you want to fire up the heat level. For best flavor, you'll want to use fresh pineapple and fresh mango, but if that's not convenient then feel free to use canned (or the jarred mango slices you can find in the refrigerated produce section of most grocery stores). You can also multiply this recipe if you're serving a crowd.
1/3 cup diced mango, fresh or from a jar
1/3 cup diced fresh or canned pineapple
1/4 cup chopped green onion
1 jalapeno, de-seeded & minced
2 serrano peppers, de-seeded & minced
2 Tbs chopped fresh cilantro
Salt and pepper, to taste
Combine all ingredients except salt & pepper. Taste for balance, then add salt & pepper to taste if desired.
Carolina Sauce Company
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