Tropical Salsa Recipe
Ingredients
| Papaya and mango- 1 each, peeled | ||
| Red onion- 1/2 cup, cut to 1/4" dices | ||
| Serrano or jalapeno chile- 1 tablespoon, seeded and minced | ||
| Pepper flakes | 1 Teaspoon, dried (Salad rice vinegar- 1 tablespoon) | |
| Salt | 1/8 Teaspoon (Salad rice vinegar- 1 tablespoon) | |
| Cilantro | 1/4 Cup (16 tbs), finely chopped (Salad rice vinegar- 1 tablespoon) | |
| Grapefruit | 1 (Salad rice vinegar- 1 tablespoon) | |
| Strawberries- 1 cup, hulled and diced | ||
| Cantaloup or other melon- 1/2 cup, diced | ||
| Green pepper | 1/2 Cup (16 tbs), diced (Salad rice vinegar- 1 tablespoon) | |
| Lime juice | 1 Tablespoon (Salad rice vinegar- 1 tablespoon) | |
| Mint leaves | 1/4 Cup (16 tbs), finely chopped (Salad rice vinegar- 1 tablespoon) | |
| Macadamia nuts | 1/4 Cup (16 tbs), chopped (Salad rice vinegar- 1 tablespoon) | |
Directions
MAKING
1. Prepare at least one hour before serving to "marry" flavors
2. Dice fruit over a bowl to save juices but cut all fruit about the same size
3. Blend all ingredients except cilantro and nuts, if used
4. Add these just prior to serving
5. Salsas may be made up to three days ahead but should be served at room temperature
SERVING
6. Serve with fresh lemon wedges
1. Prepare at least one hour before serving to "marry" flavors
2. Dice fruit over a bowl to save juices but cut all fruit about the same size
3. Blend all ingredients except cilantro and nuts, if used
4. Add these just prior to serving
5. Salsas may be made up to three days ahead but should be served at room temperature
SERVING
6. Serve with fresh lemon wedges
Chef
