A simple, sweet-spicy and aromatic salsa, that you can easily make as hot (or not) as you like! That's just one of the reasons we love using our spicy olive oils vs fresh chilis—you get the amazing fresh peppery flavor without having to guess how hot it's going to be, or having to chop the pesky things!
You can also leave the "hot" out entirely and still enjoy amazing flavor by subbing in our Persian Lime EVOO.
INGREDIENTS:
2 cups diced peeled mango and/or pineapple (great if you have just one or mixed!)
1/4 cup minced red onion
1/4 cup minced red bell pepper
1/2 cup loosely packed chopped cilantro, picked from stems (go more or less to your taste)
juice of 1 lime
salt to taste, start with 1 tsp
Stonehouse Habanero or Jalapaño EVOO to taste, or sub fresh minced habanero or jalapeno chilies if that's what you've got or prefer, or sub Persian Lime EVOO if you prefer no spice
Combine all ingredients together, adding the salt and Habanero oil last, to your taste. Best served after it sits an hour or two to meld, so it's great to make ahead or in the morning.
VARIATIONS:
Grill or roast the fruit in large chunks before chopping for the salsa
