From Executive Chef JJ Vezina at the Windjammer Restaurant
Fruit-based salsas are commonly used in the Caribbean as an accompaniment to fish. This salsa is great with fish tacos.
Makes approximately 31⁄2 cups
1 cup fresh mango
1 cup pineapple, diced small
Juice of one fresh lime
1⁄2 cup red onion, cut into paper-thin slices
1⁄2 cup Peppadews, cut in rings*
1 Tbsp cilantro, minced
1⁄4 cup scallions, thinly cut on the bias
2 Tbsp juice from the Peppadews
1⁄4 cup green chilis
Salt and pepper to taste
*Peppadew is the brand name for sweet piquanté peppers. Both Peppadews and canned green chilis can be found at most specialty grocery stores.
Peel mangos with paring knife. Pull fruit away from seed and dice into small pieces. Do the same with the pineapple. Sliver red onion. Add all ingredients in a large mixing bowl and toss well. Add salt and pepper to taste.