Pineapple Mango Salsa -

Pineapple Mango Salsa

Fresh pineapple and mango salsa blended with tomato, jalapeno, and cilantro. Fresh minced garlic ties it together in a zesty blend.

Prep Time30

Total Time30

Course: Appetizer, Sauces and Condiments, Snack

Cuisine: Gluten-Free

Keyword: 30 minute recipe, gluten-free, homemade salsa, no added fat, pineapple mango salsa, vegan

Servings: Servings

Calories: 92kcal

Author: Mary Krick

1/2 a fresh pineapple peeled and sliced, core removed, or about 2 cups
1 mango ~ peeled and chopped into small pieces
1 Lg tomato or 2 medium ~ chopped into small pieces
2 cloves garlic minced ~ Joseph Joseph Garlic Rocker Crusher Mincer is my all-time favorite garlic tool.
1 1/2 - 2 jalapeno chilies seeded and chopped finely
1/4 cup cilantro ~ chopped

Lightly grill the fresh pineapple sections until lightly brown on both sides. I actually use my pancake cooker for this, and it works great. I leave the lid open and use it like a griddle.
After the pineapple is grilled, cut it into small pieces. Place pineapple pieces in a medium-sized bowl.
Add all the rest of the ingredients and stir well.
I sample some to check for mild or medium heat preference. Add more jalapeno and cilantro if desired.
Refrigerate and serve the same day. The salsa can still be enjoyed for several days, but the best flavor, I think you will agree, is on the first and second days.