Tropical Fruit Salsa

Name: Tropical Fruit Salsa
Yield: Makes 5 cups
Ingredients: 3 tablespoons fresh lime juice; 2 dried chipotle chiles or chipotle chiles in adobo sauce, 2 pasilla de Oaxaca chiles, or 4 jalapeño chiles; 1 mango, about 1 pound; 3 tablespoons finely chopped fresh cilantro, chopped at the last minute; ½ pineapple, preferably Golden; 1 Hawaiian or ½ Mexican papaya; 1 red onion, finely chopped; 2 poblano chiles, charred, peeled, and seeded and then chopped medium-fine; Salt

Preparation info

Makes
5 cups

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

If you make this whole recipe, you will have enough to feed a crowd, plus you will have half of a pineapple and perhaps half of a papaya left over. Or, you may want to make a half batch of salsa and save the rest of the fruit for a round or two of tropical daiquiris. The salsa is especially good atop grilled chicken or fish.

Ingredients

2 dried chipotle chiles or chipotle chiles in adobo sauce, 2 pasilla de Oaxaca chiles, or 4 jalapeño chiles
2

Sauce
Side dish
Vegan
Gluten-free
Leftovers

Method

If you are using dried chipotle or pasilla de Oaxaca chiles, soak them in warm water for 30 minutes to soften, then drain, seed, and finely chop them. If using canned chipotles, rinse, seed, and finely chop them. If using jalapeño chiles, seed and finely chop them. Ready the poblano chiles. Set all the chiles aside.

Halve the mango lengthwise, remove the pit, scoop out the flesh from ea