Chipotlé Pineapple-Mango Salsa

The delicious ingredients chosen by Kristen for this month's Improv Cooking Challenge were TOMATOES & PEPPERS.  Because we were informed of these months in advance, I had intended to pick them fresh from my garden. Alas, despite faithful watering, those plants did not survive the onslaught of sun's rays this summer.

Soooooooo -- I set off to Sprouts to harvest the crops...

Here's my disclaimer: 

I believe salsa recipes reflect a family's taste preferences & is quite a personal thing. What we look for & like in a salsa might not necessarily be what you want to taste. For exampe - cilantro. Not a big fan! But, since we do like a certain aspect of how it's flavor marries with others,  I use a bit of it.

Here are the general proportions I used. Please adjust to your personal taste:

• 1 mango (next time I'll use two given the taste imbalance between that & the onion...)
• 1 pineapple
• 1 red onion
• 1 red bell pepper
• 2 medium tomatoes
• 1 - 2 Tablespoons chipotlé peppers & 1 Tablespoon of the adobo sauce (I remove the seeds before I chopped the peppers -- you might like it spicier...)

• cilantro (I used about 10 stems)
• 1 teaspoon sea salt
• juice of 1 lime
• 2 or 3 cloves garlic 

How finely you chop the ingredients is up to you, as well. I chopped everything by hand, but then pulsed it a couple times in the food processor after it was all mixed.

I served it with some chipotlé/garlic/lime-marinated shrimp on corn tortillas. 

Must-have add-ins would include some avocado & black beans. (Sour cream or Asadero, if you're going dairy...)

I tasted the salsa again this morning with some chips & the red onion flavor had gone down a little, but the garlic increased (just the way I like it!)

I mixed it in with a bit of leftover quinoa, chipotlé shrimp & avocado -- YUM!

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Found out something new today: most cans of Chipotlé in Adobo contain wheat! -- Always check the label! (Fortunately, I found a brand at Winco that doesn't have it...)