Pineapple Salsa
Ingredients:
3 cups chopped fresh pineapple
1 cup chopped fresh mango
1 cup finely chopped red bell pepper
3/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro, plus more for garnish
2 finely chopped seeded jalapeño peppers
1/2 teaspoon grated lime zest
2 Tablespoons lime juice
2 Tablespoons Grand Marnier
1/2 teaspoon salt
1 cup chopped fresh mango
1 cup finely chopped red bell pepper
3/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro, plus more for garnish
2 finely chopped seeded jalapeño peppers
1/2 teaspoon grated lime zest
2 Tablespoons lime juice
2 Tablespoons Grand Marnier
1/2 teaspoon salt
Directions:
Stir pineapple, mango, bell pepper, onion, cilantro and jalapeño together in a large bowl. Add Grand Marnier, lime zest, lime juice and salt; toss until coated.
Cover and refrigerate for 30 minutes before serving. Garnish with additional cilantro.
Cover and refrigerate for 30 minutes before serving. Garnish with additional cilantro.
Notes:
Yes, like most of my salsa recipes, this one uses Grand Marnier as a top note. I leave the actual amount you use completely up to you.
This is a mild salsa (in our opinion). Feel free to up the heat level by adding more jalepeño, serrano, or habañero.
Excellent on shrimp tacos, or just in a bowl with a bunch of tortilla chips.
Can be made up to 3 days ahead. Just store in the fridge in an airtight container.
This is a mild salsa (in our opinion). Feel free to up the heat level by adding more jalepeño, serrano, or habañero.
Excellent on shrimp tacos, or just in a bowl with a bunch of tortilla chips.
Can be made up to 3 days ahead. Just store in the fridge in an airtight container.