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Growing up in L.A., I remember those weekend trips to the "swap meets" to shop with my parents. I always looked forward to the fresh fruits with limon and chile that my Papi would buy for us. This salsa reminded me of those days ... bright colors and flavors!
Yields about 6 cups
½ fresh pineapple, diced
2 mangoes, diced
2 nectarines, diced
1 jalapeno, minced
1 chipotle pepper in adobo, minced
1 small red onion, diced
¼ cup chopped cilantro
Juice of 3 key limes
Zest of 1 orange
1 tablespoon chile limon powder
2 tablespoons honey
1. Start by dicing the red onion and transfer to a small bowl, cover with water and set aside while prepping the rest of the ingredients. When ready to combine all the ingredients, drain the onions and add to salsa. This step helps to tone down, or "deflame," the strong onion flavor. Learned this tip from one of chef Rick Bayless's cookbooks. Sometimes I add a little bit of white vinegar to the water as well.
2. Combine all of the ingredients in a large bowl, add 1 teaspoon of salt and stir well to combine, cover and let it sit for 20 minutes. Taste for salt before serving. Great with chips or your favorite grilled meats. Yields about 6 cups. Good to take to a party or picnic.
Other recipes by Sonia:
Mexican Red Rice
Annatto-Citrus Marinated Chicken
Chile Relleno with Serrano Shrimp
Crab Cakes with Habanero Slaw
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Buffalo Chicken Flautas
Chile Garlic Shrimp Kabobs
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas
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