Sunday, May 22, 2011

Pineapple Mango Salsa


1 mango, peeled and diced
2 tomatoes, seeded and diced
1 green pepper, seeded and diced
1/2 cup pineapple, diced
2 garlic cloves, diced
1 shallot, diced
cilantro, diced (to taste, but about 1/4 cup)
3 TB pineapple juice
1 TB olive oil
1 lime, juiced
1 tsp salt

Prepare all ingredients and toss together. Refrigerate at least one hour prior to serving. Serve with tortilla chips or may be sauteed and served over seafood.

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