I wish that salsa didn’t feel like it had a “season” up here in New York, but I’m inclined to think it does. It lends itself better to warm weather, al fresco dining, and outdoor get togethers. That’s why this summer I’ve been capitalizing by making this old standby and this sweet and spicy variety.
We first had something like this as a topping on ahi tuna steaks, and since I had second and third helpings of it on the side, I kept imagining all the other ways to serve it. With a few tweaks, it’s now a really delicious and refreshing salsa recipe (it's full of fresh cilantro and mint) that could just as easily be a topping for fish, grilled chicken, or rice.
Mango pineapple salsa with serrano pepper
Yields a few cups
¾ cup finely diced sweet onion
⅓ cup finely diced yellow bell pepper
3 roma tomatoes, finely diced
1 mango, finely diced (should be about ¾ cup)
¾ cup diced pineapple
½ serrano pepper, minced (or more for a spicier salsa)
2 T chopped mint
Heaping ½ cup chopped cilantro
2½-3 T lime juice (to taste)
½ tsp salt plus an extra little pinch
1½ T champagne vinegar
Combine all of the ingredients in a big bowl. Let it sit in the fridge, covered, for at least an hour before serving to let the flavors really develop and meld. When you’re ready to serve, taste for seasonings (the flavor changes dramatically after sitting for a bit). Serve cool or room temperature with your favorite chips, or use as a topping for fish, chicken, or greens. This salsa can be made a day in advance.