Sandy and I recently had a version of this at a restaurant, and I was inspired to give it a shot! This can be as hot as you want it to be, depending upon how many jalapenos you want to use in it. I use about 3 medium for what I call "PG-13" heat. If you want "R" rated salsa, add more!
This goes well with chips, grilled chicken, or with grilled fish.
As always, let me know what you think of this recipe!
2 large mangoes, ripe, but still firm, peeled
1 pineapple. peeled and cored
1 large red bell pepper, seeded
1 medium red onion, peeled
3-4 jalapeno peppers, seeded and minced
1/2 cup chopped fresh cilantro
1/4 cup freshly squeezed lime juice
Directions:
1. Cut mangoes, pineapple, red bell pepper, and red onion into 1/4-inch cubes.
2. Combine all ingredients in a large bowl.
3. Cover and refrigerate for several hours before serving.
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