Fruity and spicy, our grilled salsa has a lush flavor in every bite. It’s excellent on grilled fish, chicken, or pork, and of course super tasty on tacos, tortilla chips, or grilled quesadillas! Use your favorite mix of chilies to control the hotness, with a few mild chilies and a few medium to hot chilies as desired.
Serves: 4-6 (about 4 cups total)
Difficulty: easy
Prep time: 15 min
Cook time: 10 min
Diet: vegan, GF
Ingredients
8 oz Roma tomatoes, cleaned and diced
4 oz white onion, diced
1-2 cloves garlic, minced
½ c fresh cilantro, chopped
3-5 assorted chiles*
1-2 T lime juice
1 t salt
16 oz peeled and cored pineapple slices
1 ripe mango, peeled and diced
Tapatio Hot Sauce, to taste as needed (optional)
Steps
Char the chiles on a grill or under a broiler until the skin is blistered. Transfer to a bowl and cover with film wrap. When the chiles have softened and cooled enough to handle, peel off the skin, remove stems and seeds, and dice.
Grill the pineapple slices and set aside to cool. Peel, pit and dice the mango.
Combine diced tomato, onion, chiles, garlic, cilantro, pineapple, mango, lime juice, and salt and mix thoroughly. Adjust salt and lime juice as needed. Add minced raw Jalapeno, Serrano, or hot sauce for a little extra zing if desired.
*Note: Use 1-2 milder chiles such as Anaheim or Poblano, and two or three hotter chiles such as Fresno, Jalapeno, Serrano, etc., according to taste.
Perfect with grilled fish such as halibut or Albacore tuna and a simple green salad.
