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August 16, 2012

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!

**************************************************************************

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...)





18 comments:

  1. This looks amazing! The only fruit salsa I've tried to make so far is peach, but this looks outstanding! I might have to give this one a try, too!

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    1. do.it!
      We've purchased & consumed (rather rapidly) a peach/mango salsa, but I haven't tried making one.

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  2. I just love the rich and smoky heat of chipotles in salsa and just like you sometimes I mix it in quinoa or rice salad.

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  3. Great minds think alike with chipotle! And I've been on a mango kick lately too, so this sounds really great. So colorful!

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  4. This sounds like such a fresh salsa! I love that you used so many different fruits as well as vegetables. Yum!

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  5. This looks amazing! I love mango salsa, and the addition of pineapple sounds so intriguing!! Can't wait to try this!

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  6. Oh my, this is definitely on my list of Must Makes, thank you for sharing!

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  7. What an amazing salsa! What a great way to combine tomatoes and peppers!

    Visiting from the Improv Cooking Challenge (#21 - Green Chile Pepper and Tomato Soup)

    Pinned!

    Amber @ The Cook's Sister

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  8. Oh, boy, does your salsa look incredible...as do your shrimp tacos! Wow...I wish I had this for dinner tonight :)

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  9. Yum! My favorite kind of salsa.. looks great!

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  10. That is one amazingly delicious sounding salsa, and with your disclaimer, me the cilantro lover would add a bit more...I can never leave a recipe as written. Great way to use the required ingredients.

    If you haven't already, I'd love for you to check out my Improv Cooking Challenge entry: French Fries Hash Browns.

    Lisa~~
    Cook Lisa Cook

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  11. I have a friend that makes a similar salsa with peaches. I bet mango instead of peaches is good too. Her recipe doesn't have pineapple though or chipotle peppers. Fresh pineapple would add a tasty dimension to the salsa.

    ICC #8

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  12. That looks absolutely delicious! Mango Salsa is just one of many things I've enjoyed while here in Florida. Now I can make my own! Thanks for sharing your recipe.
    Candy

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  13. I love a salsa with sweet and tart and salty and spicy flavors! I am imagining the smokey peppers with the sweet mango and pineapple and I am drooling. It's crazy-overloaded mango season in Cairo and the stores are practically giving them away, so will definitely be trying this!

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    1. This salsa is just as tasty with fresh jalapeño if you don't have access to chipotlé. I love mango, too!

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  14. So glad you mentioned the adobo having wheat. Gluten sneaks into so many of my favorite foods. Your salsa sounds marvelous I love the spicy/sweet blend you chose.

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    1. All my "go-to" Mexican & Asian sauces potentially have it. I'm compiling a list of commercial ones that are safe. (And a list of ones I have to learn to replicate if I can't find gluten-free... )

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So...
What do you think?