Mango Pineapple Salsa
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Written by Editor   
Thursday, 10 July 2008

Recipe from: Bon Appétit, August 1999
Servings: about 7 cups

Terrific with fish.

3 large mangos, peeled, chopped
1 pound tomatillos, husked, rinsed, chopped
1 cup chopped fresh cilantro
2 tablespoons minced jalapeño chiles
2 tablespoons fresh lime juice
2 large garlic cloves, minced
2 cups chopped peeled pineapple

Combine the first 6 ingredients in large bowl — Can be made 1 day ahead. Cover; chill.

Add pineapple to salsa. Season to taste with salt and pepper. Let stand at least 1 hour to allow flavors to blend.

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Last Updated ( Sunday, 17 August 2008 )
 
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