Fruit Salsa
Serve this papaya and pineapple salsa as a dip with baked pita chips or as a sauce for seafood, fish, or chicken.
Prep Time:
30 mins
Total Time:
8 hrs 30 mins
Servings:
Makes about 2-1/4 cups
Ingredients
-
1 cup chopped papaya or mango
-
1 cup finely chopped fresh pineapple
-
1/4 cup finely slivered red onion
-
1/4 cup slivered yellow, orange, and/or green sweet pepper
-
3 tablespoons snipped fresh cilantro
-
1 teaspoon finely shredded lime or lemon peel
-
2 tablespoons lime or lemon juice
-
2 to 4 teaspoons finely chopped fresh jalapeno pepper*
-
1 teaspoon grated fresh ginger
Directions
1.
In a medium bowl stir together the papaya or mango, pineapple, red onion, sweet pepper, cilantro, lime or lemon pel, lime or lemon juice, jalapeno, and ginger. Cover and chill salsa for 8 to 24 hours. Makes about 2-1/4 cups (17 2-tablespoon servings).
Note
Because hot peppers contain oils that can burn your eyes, lips, and skin, protect yourself when working with the peppers by covering your hands with plastic bags or plastic or rubber gloves. Be sure to wash hand thoroughly before touching your face or eyes.
Nutrition information
Calories 11, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 1 mg, Carbohydrate 3 g, Fiber 0 g, Protein 8 g. Daily Values: Vitamin A 0%, Vitamin C 17%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
how-tos
Recommended Recipe:
Tomato-Corn Salsa
This refreshing salsa combines Pace® Chunky Salsa and whole kernel corn to be served as a dip for tortilla chips or as a flavorful complement topping for grilled meats, tacos or fajitas.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
