There’s the meat. The guac (my favorite!). The cheese. The refried beans. (Because without refried beans, you can’t create a massive double-decker, crunchy shell inside of a soft shell taco.) And of course, the company. Taco night is more than just good food; it’s an evening with some of our favorite people.
And now… there’s this salsa as well. It looks more like a fruit salad than any salsa I’ve ever seen (which explains why Andy enjoyed it), and the flavor, well, let’s just say that I polished off the leftovers all by myself. For dinner.
Ahem. Moving on.
This one comes together pretty quickly, depending on how good you are with a knife. (And whether or not you slice part of your finger while chopping the mango. Details.) It’s bright and fresh, and since it’s good for you, well, then you can feel better about the extra cheese and sour cream that you’ve piled on your double-decker taco. 😀
Mango Pineapple Salsa
1 cup fresh pineapple, diced small
2 cups fresh mango, diced small
1/2 cup red onion, finely chopped
1 jalapeno pepper, deseeded and finely chopped
3 tablespoons lime juice
3 tablespoons cilantro, finely chopped (I eyeballed this.)
Pinch of salt, to taste
In a large bowl, stir together all of the ingredients except the salt. Taste the salsa, then season with salt as needed. Store in an airtight container in the refrigerator until ready to serve with your favorite tortilla chips. (I’m thinking these would be a good chip choice.)
Click here for a printable version.