Several people have asked me for this recipe so I thought this would be my first post. Its a very simple recipe so I am not sure why so many people want me to make this for them, but here it is. And remember edit to your taste. The first day this salsa is not very hot but the second day, etc. it gets hotter. Unless you 'can' it (and yes I do mean with a canning jar) I don't recommend making more than you can use within a week.
2-3 Ripe yellow Mangoes-peeled, seeded, diced
1/2 pineapple diced-if you don't have fresh use 1 16 oz can in natural juices
1/4 cup finely chopped Cilantro or 1/8 cup dried
1/4 cup finely diced Ginger root (yes peel the root first) or 1.5 teaspoons ground ginger
1 large onion diced-do not use sweet onions but just regular yellow or white onion
1/4 cup vinegar-apple cider vinegar gives best flavor but any will do
4-5 jalapeno peppers diced or (red ones add best color but there is no difference in flavor)chopped in food processor
1-2 Thai chili peppers-omit if you do not like spicy
1 habanero pepper diced- omit if you don't like spicy
Mix all diced ingredients, add vinegar and stir well. Cover and chill at least an hour before serving.
This makes a great chunky salsa for a side dish or a topping on fish tacos.
You can also mix all of the above ingredients in a food processor if you do not like chunky salsa. It tastes the same and is better as a condiment if blended well.
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