| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 30 | 0.3g | 0.1g | 7g |
| sugars | fibre | protein | salt |
| 5g | 1g | 1g | 0.4g |
I have a special place in my heart for recipes that combine unexpected flavors, and our Hot Chili Pepper Salsa does exactly that. Growing up in Portland, Maine, my culinary world was centered around the fresh catch of the Atlantic. However, introducing my daughters, Erin and Samantha, to vibrant and varied flavors has always been an exciting journey. One day, while fiddling with fresh summer produce, I stumbled upon this delightful concoction that quickly became a family favorite.
The Magic of Sweet and Spicy
The beauty of Hot Chili Pepper Salsa lies in its harmonious blend of sweetness and heat. The succulent tomatoes mingling with the tropical notes of pineapple and mango create a medley of flavors that dance on your palate. Adding a fine dice of red onion brings in that sharpness which balances out the fruit’s natural sweetness, while jalapeño and optional habanero peppers introduce a fiery kick. If you’re after something similar but with a milder twist, you might enjoy trying a Watermelon Salsa which offers a different kind of sweet crunch.
For health-conscious foodies, this salsa isn’t just a taste explosion; it’s a nutritional powerhouse. With tomatoes loaded with antioxidants like lycopene, and pineapple and mango offering a good dose of vitamins C and A, you’re in for a nutritional treat. Cilantro not only adds a burst of freshness but also detoxifies the body, while the peppers rev up your metabolism. For those looking to moderate their caloric intake, the honey or agave nectar provides just the right touch of sweetness without compromising on health.
Versatile Pairings
One of the fantastic aspects of this salsa is its versatility. It’s an impeccable match for grilled shrimp or chicken, complementing seafood especially well given my New England roots. Just imagine a hearty grilled salmon fillet topped with this juicy, vibrant salsa – it’s a dish that can easily steal the spotlight at any dinner party. Additionally, it works wonders as a topping for tacos or a grilled veggie platter. For those who enjoy experimenting, try spooning it over a bed of quinoa or mixing it with some black beans for a colorful, hearty salad.
Indeed, the Hot Chili Pepper Salsa is much more than just a recipe. It’s a celebration of contrasts that elevates simple ingredients into something sensational. Whether you’re serving it at a summer barbecue or as a zesty condiment during the colder months, it’s bound to bring a ray of sunshine to your table.
What You’ll Need
- 4 ripe tomatoes, diced
- 1 cup pineapple, finely chopped
- 1/2 cup mango, finely chopped
- 1/4 cup red onion, finely diced
- 1 jalapeño pepper, finely diced (remove seeds for less heat)
- 1 small habanero pepper, finely diced (optional for extra heat)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1 teaspoon honey or agave nectar
Method
Step One
In a large mixing bowl, combine the diced tomatoes, finely chopped pineapple, and finely chopped mango. Stir well to mix the fruits together.
Step Two
Add the finely diced red onion to the fruit mixture. Stir to ensure even distribution.
Step Three
Carefully add the finely diced jalapeño pepper. If using the habanero pepper for extra heat, add it in this step as well. Mix thoroughly.
Step Four
Incorporate the chopped fresh cilantro into the mixture. Stir until the cilantro is evenly spread throughout the salsa.
Step Five
Pour in the lime juice and sprinkle in the salt, black pepper, and cumin. Mix well to blend the spices and juice with the rest of the ingredients.
Step Six
Drizzle the honey or agave nectar over the salsa. Stir thoroughly to ensure a uniform sweetness throughout the mixture.
Step Seven
Cover the bowl and refrigerate the salsa for at least 30 minutes to allow the flavors to meld together. Serve chilled and enjoy your Hot Chili Pepper Salsa!
