Servings | 8
Preparation Time | 20 min
Cooking Time | 0 min
Level of Difficulty | Easy

sauces | This fruity salsa is great with chips or on fish. It's also a delicious companion for our Cuban Chicken Skewers.

3 Tbsp red onion(s), minced
2 cup pineapple, diced
1 1/2 medium mango(es), or 1 large, diced (about 1 1/2 cups)
2 1/2 Tbsp fresh lime juice
1 1/2 small jalapeno pepper(s), or 1 large, seeded and minced (do not touch seeds with bare hands)
1/4 tsp table salt
3 Tbsp cilantro, or parsley, fresh, chopped

Instructions


1. Soak onion in ice water in a small bowl for 15 minutes; drain. (Note: Soaking the onion in ice water removes its "bite" and helps to tone down the raw onion flavor in the salsa.)
2. Combine onion with remaining ingredients (except cilantro or parsley) in a medium bowl; cover and refrigerate until ready to serve. Stir in cilantro or parsley just before serving. Can be refrigerated for up to 4 days. Yields about 1/2 cup per serving.
3. This Mix and Match recipe is part of our Make Ahead series, in which we give you a week's worth of recipes intended to save you time in the kitchen. We show you how to swap dishes to create quick and easy meals throughout the week. This week, we highlight dishes that feature fresh summer produce. Pair the cold Tomato-Dill Soup with the Tuscan Tuna Wraps or the Santa-Fe Salad, use the Grilled Summer Vegetables in both the wrap and with the Cuban Chicken Skewers, and top virtually anything with the Tropical Fruit Salsa. The options are endless!