This colorful fruit salsa pairs beautifully with pork or fish.
For more pictures and a recipe for grilled pork tenderloin with a Mexibbean twist, click on the recipe source to my food blog "A Feast for the Eyes.)
- 4 pineapple slice rings (preferably fresh pineapple)
- 1 mango, seeded and peeled
- 1 jalapeno, minced with membrane and seeds removed
- 1/2 small red onion, finely mined
- 1/4 cup cilantro, finely minced
- juice of one lime
- salt & pepper, to taste
Adapted from afeastfortheeyes.net
Finely chop all the fruit; add jalapeno, fresh cilantro, onion and lime juice.
The cilantro tastes best if allowed to macerate, refrigerated, for a few hours or overnight.
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