Pineapple Mango Salsa

Fresh pineapple and mango salsa is the perfect accompaniment to summertime fare. It tastes great when simply served with tortilla chips, but it also makes for a bright and colorful side dish for your favorite grilled foods.

Pineapple is in peak season from March through July, while mangoes are best from May through September. Therefore, this fresh homemade salsa is best enjoyed in the summer months.

If you are short on time feel free to opt for pre-cut fruit from the produce section of your grocery store. Should you want to make this salsa off season, try using canned pineapple tidbits and canned diced mango as a substitute for the freshly cut whole fruit.

We added a bit of chopped jalapeño pepper to balance the sweet flavor of the pineapple and mango and for a little heat. If you like a milder salsa, try poblano peppers, or if you prefer a bigger kick, some chopped serrano peppers will do the trick. For those who are really daring, a chopped habanero pepper will really knock your socks off on the heat scale! No matter what kind of pepper you choose, be sure to wear disposable gloves when cutting hot peppers, as the oils can burn the skin. Of course, you also want to be sure to wash your hands thoroughly and avoid touching your face after handling hot peppers.