“That one should be disqualified – that’s not salsa. It’s good, but it’s not salsa,” He whispered while pointing to her Tupperware container.
In celebration of Cinco de Mayo, her office was holding their annual salsa-making competition. Never one to go the traditional route, she had decided on a Tropical Fruit Salsa – a twist on the same ol’ tomato, onion, and chilies. She knew her flavor combinations weren’t for Everyman – and now there was “controversy” over whether her tropical fruit version was actually even salsa.
She smiled to herself – always seeming to end up in some sort of controversy. She knew it was good, even thrown together in 20 minutes the night before – even if most of them didn’t “get” it. Hers was only Tupperware actually empty at the end.
She couldn’t wait for the annual chili cook-off.
Tropical Fruit Salsa
- 1 ½ cups mango, chopped
- 1 cup kiwi, chopped
- 1 cup pineapple, chopped
- ¼ cup red onion, chopped
- ¼ cup cilantro, chopped
- 1 – 1 ½ fresh serrano chile, seeded and finely chopped
- 4 Tablespoons fresh lime juice
- 1 teaspoon toasted cumin seeds, slightly crushed
- ¼ t. salt
- In a medium bowl, combine mango, kiwi and pineapple.
- In a small bowl, combine red onion, cilantro, serrano chile, lime juice, cumin seeds and salt. Pour over tropical fruit.
- Let salsa sit for 30 minutes to allow the flavors to meld. Adjust seasoning and serve with tortilla chips or freshly grilled fish.