Tropical Salsa

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This is great as an appetizer, on fish, chicken, or pork or just as a side. BHL

Yield: a little more than 2 cups, depending on the size of the fruit


1 red bell pepper, stemmed, seeded and diced small

1 whole green onion, roots trimmed, white part only, minced

¼ cup chopped fresh cilantro, leaves and stems if thin

1 jalapeño, minced, more or less as desired

2 Tbsp fresh minced ginger

3 Tbsp freshly squeezed lime juice

½ tsp salt

2 tsp Flying Olive Serrano Honey Specialty Vinegar (spicy!), Honey Ginger, Pineapple, or Mango Balsamic Vinegar

A mixture of fruit to equal 2-3 cups, diced. I used 1 avocado, 4 strawberries, 1 kiwi, 1 mango. Papaya, pineapple, and bananas also good choices

Mince the red pepper and green onion. Combine them in a medium bowl with the cilantro, jalapeño, ginger, lime juice, salt, and Flying Olive Serrano Honey Vinegar. Taste and adjust seasoning as needed. Peel the fruit and dice it. Add the fruit to the dressing. Refrigerate for at least an hour to let the flavors blend, placing plastic wrap directly over the surface of the salsa in an airtight container. Gently stir before serving.

Submitted by Barb L.