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Recipe Summary

Yield: Makes 1 quart

Ingredients

Ingredient Checklist

3 cups mixed diced mango and papaya

1 cup diced fresh tomato

1 cup finely diced red bell pepper

1 1/2 cups diced red onion

1/2 jalapeno pepper, seeds removed, finely chopped

2 teaspoons ground cumin

2 tablespoons extra-virgin olive oil

2 1/2 tablespoons red-wine vinegar

6 tablespoons freshly squeezed lime juice (do not use prepared lime juice)

2 tablespoons freshly squeezed lemon juice

1 teaspoon freshly ground black pepper

Tabasco sauce, to taste

1 cup loosely packed fresh cilantro leaves

Gallery

Recipe Summary

Yield: Makes 1 quart

Recipe Summary

Yield: Makes 1 quart

Recipe Summary

Yield: Makes 1 quart

Yield: Makes 1 quart

Makes 1 quart

Ingredients

Ingredients

  • 3 cups mixed diced mango and papaya
  • 1 cup diced fresh tomato
  • 1 cup finely diced red bell pepper
  • 1 1/2 cups diced red onion
  • 1/2 jalapeno pepper, seeds removed, finely chopped
  • 2 teaspoons ground cumin
  • 2 tablespoons extra-virgin olive oil
  • 2 1/2 tablespoons red-wine vinegar
  • 6 tablespoons freshly squeezed lime juice (do not use prepared lime juice)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon freshly ground black pepper
  • Tabasco sauce, to taste
  • 1 cup loosely packed fresh cilantro leaves

Directions

Combine all ingredients except cilantro in a large nonreactive bowl.

Coarsely chop the cilantro with a sharp knife. Mix into the salsa. Toss thoroughly and let sit for 1 or 2 hours. Serve at room temperature or cold; salsa will keep in the refrigerator for up to a week.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Tropical Salsa

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Tropical Salsa

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest