A sure-fire way to make any meal or condiment taste good is to blend any combination of the five tastes. For our Pineapple Mango Salsa, I'm combining the sweetness of the pineapple with the saltiness of a bit of kosher salt. Serrano chile, red onions, scallions, and cilantro bring in a third taste - umami.
This is a chunkier salsa and considered a nouveau version of more traditional salsas, like our Authentic Mexican Salsa or this Ancho Chile Salsa. This isn't a bad thing, but because it's mostly fruit-based and not chile-based, it's a much milder interpretation of classic Mexican salsas. And sometimes you just don't feel like overwhelming your palate with hell-fire spices.
Suggestions and Alternatives
- The acidity of the salsa works particularly well with white fishes, like tilapia or grouper. Use the salsa to make tacos or burritos.
- You can grill both the pineapple and mango beforehand. The resulting smokiness enhances the serrano chile.
- If you want to make it spicier, dice a small bit of jalapeno and fold in. Keep a couple of the seeds if you're a masochist. Or a sadist if you happen to be serving others.
Make our other Baja, Mexico recipes
Mexican Steak Tacos (try these, seriously. So good).
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Pineapple Mango Salsa
- 1 whole pineapple diced
- 1 whole mango diced
- 1 whole serrano chile minced
- 1 tablespoon red onion minced
- 1 bunch cilantro chopped
- 2 stems scallions chopped
- 1 teaspoon Kosher salt
- 2 whole Roma tomatoes diced
- 1 tablespoon Champagne vinegar
- In a large bowl dice both pineapple and mango to 1-inch cubes.
- Mince and add serrano chile and red onion to bowl
- Fold in apple cider vinegar, Roma tomatoes, Kosher salt
- Let it sit at room temperature for five minutes.
- Next chop one bunch cilantro and two scallions then fold in until completely incorporated.
- Refrigerate for 10 minutes before serving.