Sometimes I get bored of regular salsa, and I’m not one to buy fruit at the market very often – I just don’t fancy it all that much, unless we’re talking about berries in season. Lately, I’ve made a couple of fruit salsas to brighten up some otherwise heavy winter dishes. It’s easy to switch out ingredients, so if you don’t like pineapple then try mango or papaya, for example. This recipe made about 5 cups of salsa and keeps well for 1-2 days.
1/2 of a fresh pineapple
1 large tomato
1 jalapeño pepper, red or green
1/2 of a red bell pepper
1/2 of a red onion
1/2 of a cucumber
Juice of two limes
Large handful of cilantro
Sea salt to taste
Sprinkle of cinnamon
1. Dice the pineapple, avocado, tomato, bell pepper, onion and cucumber into roughly the same sized pieces. Add to a large mixing bowl.
2. Remove the seeds (or leave them in if you like things spicy) and inner white ribs from the jalapeño pepper. Dice finely. Add to the bowl and then go wash your hands so you don’t get capsacin in your eyes. That would be ouch.
3. Chop the cilantro and add the juice of two limes to the mixture.
4. Add salt and a sprinkle of cinnamon to taste.
5. Let the salsa sit at room temperature for at least 30 minutes to let the flavors combine. This goes great with pork, chicken or fish.