Guest guest Posted October 8, 2007 Report Share Posted October 8, 2007 about 2 cups Prep: 20 minutes Chill: 2 hours 1-1/2 cups chopped, peeled mango, papaya, peaches, plums, and/or pineapple 1/2 cup chopped red or green sweet pepper 1/4 cup thinly sliced green onions (2) 1/4 cup snipped fresh cilantro or parsley 2 tablespoons lime juice or lemon juice 1 to 2 fresh jalapeno or serrano peppers, seeded and finely chopped, or 2 tablespoons finely chopped fresh Anaheim pepper Directions: 1. In a medium mixing bowl stir together fruit, sweet pepper, green onions, cilantro or parsley, lime juice or lemon juice, and jalapeno, serrano, or Anaheim pepper. Cover; chill at least 2 hours before serving. 2. Serve as a dip for chips or fresh vegetables or as a condiment for tacos, quesadillas. Makes about 2 cups. Make-Ahead Tip: Spoon the salsa into a storage container. Cover and chill for up to 2 days. Quote Link to comment Share on other sites More sharing options...
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