Pineapple Mango Salsa

Apparently pineapple mango salsa has been done before? O well -- long hair don't care because this stuff is good. 

Remember when I said I should be making fresh and clean things since it's summer and all? Well, I did. Here she is. She's fresh and clean and guilt-free {in my opinion, at least}.

How should you serve her? In a bowl. With chips on the side. Might I suggest Tostito's Hint of Lime or their Roasted Garlic and Black Bean chips -- both are my kryptonite. Seriously. I don't even need salsa to eat these babies. 

This salsa is also kinda perfect over fish tacos. I'm definitely looking forward to it and several summer beverages (read: Bud Light Lime -- I'm not ashamed} once Virginia's heat reaches 100F and 532,438% humidity. It happens. That is not an exaggeration.

Cheers to the start of summer, peeps! O and if you've never sliced a pineapple or a mango, Youtube it or buy this and this. See what I did right there? Totally justified new kitchen purchases for ya.  

Pineapple Mango Salsa (serves ~6)

What You'll Need

• 1 pineapple, cored and chopped (you will only need half)
• 2 mangos, chopped
• 1 jalapeño, finely diced
• 1 medium red onion, diced
• 1/2 - 3/4 C cilantro, chopped
• 2 limes, juiced
• 1/2 tsp salt (or to taste)

How To Make It

• Core and chop your pineapple -- think bite size pieces since it's going to be salsa. Once cut, place half of the pineapple in a mixing bowl. The other half can be used for smoothies, snacking, or anything else you have in mind.
• Chop your mango -- again, think bite size pieces and add to the bowl.
• Finely dice your jalapeño, including the seeds and membrane (unless you can't take the heat, then remove the centers and seeds) and where's it going? Thats right, into the bowl.
• Dice your red onion and chop your cilantro and add to the bowl.
• Now everything is chopped and ready for salt and juice. Add your salt and juice from two limes. Mix to combine and serve her up! You can add more or less of any ingredient to your liking :)

-Sue