This recipe is the sequel to my baked tilapia with mango pineapple salsa. While I was taking lots of pictures of the finished product I failed to take a close up of the salsa served in a small ramekin (see picture). Besides, I truly believe this dish deserves a post of it’s own.
I quite like using pineapple, mangoes and limes in my sauces, so you will see more of these types of concoctions on the blog in the near future.
Although the word “salsa” is actually a Spanish word meaning “sauce” there are different variations of salsa, ranging from chucky to liquidised in texture.
Caribbean people tend to be more partial to a hot peppery sauce. However, an islander would never say no to a tropical fruit infused salsa.
You can be as creative or original as you like with salsa. I’ve come across so many versions that I’ve been left overwhelmed.
Keep this recipe on the backburner to compliment most Caribbean meals.
- 1 cup of fresh pineapple, chopped
- 1 cup of mango, chopped
- 2 tbsp of lime juice, squeezed
- ⅓ cup of fresh cilantro (coriander), chopped
- ⅓ cup of cucumber, chopped *optional
- 1 tsp of scotch bonnet, finely chopped
- 1 large scallion, diced
- pinch of black pepper
- Toss all the ingredients into a large bowl and be sure to coat everything in the lime juice.
- Serve accordingly.