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Yesterday, we had a college graduation party for my oldest daughter and her husband. Whew! Got one kid through college! I had seen varieties of this salsa online and thought it was just stunning. This party was the perfect opportunity to make this visibly beautiful, wonderful tasting salsa! This salsa had so many great, fresh flavors! The sweetness of the pineapple and mango mixed with the savory flavors of tomato and onion with a little bit of spice from the jalapenos!

At the party, we enjoyed this with tortilla chips. Tonight I’m planning to serve it over fish. I’m hoping we can find a beautiful trout or maybe some tilapia. This will be delicious too!!!

Pineapple Mango Salsa

1 fresh pineapple

2 fresh mangoes, finely diced

1 small sweet onion (I used a yellow onion)

1 medium, fresh jalapeno, finely diced (Reduce or increase to get the amount of heat you want. Taste test!!!)

1-2 limes, juiced (This depends on the size and juiciness of the limes)

1/2 cup cilantro, chopped

4 Roma tomatoes, diced

1 red bell pepper, diced

1/2 tsp salt

1/4 tsp pepper

Cut about 1/3 off the pineapple, leaving the stem intact. Before cutting, I laid down the pineapple to see if there was a side where it rested solidly on it’s side. Then I made my cut directly on the opposite side of this. You want to make sure it will make a stable serving bowl for you. Hollow out your pineapple. Finely dice the meaty parts and discard the hard core section. In a separate bowl, mix all ingredients.

This is best made up to 24 hours in advance, so flavors can mingle. It will make more than what will fit in your pineapple serving bowl, so store in a sealable bowl. I stirred it several times during the 24 hours, making sure the flavors were mingling well.

Everyone just loved this salsa!!! I hope you do too!!!