Are you staying cool during the hot weather we’ve been having? This is the time of year when I probably eat the most fruit. I love all kinds of fruit and that’s what I like about this Mango-Jalapeno Salsa–there’s a nice variety of fruit—mango, pineapple, and apple—–mixed in with some diced tomato and red bell pepper. It’s a little on the spicy side, so use half the amount of jalapeno and ginger if you want a milder salsa. Overall, I think this is a great, healthy mix of naturally sweet and savory flavors!
Speaking of healthy, this recipe is from The Daniel Plan Cookbook by Pastor Rick Warren, Dr. Daniel Amen, and Dr. Mark Hyman, which was published a few years ago. The book shares about how eating real, whole foods can help reverse chronic disease, aid in weight loss, and even optimize brain health. It’s a bonus when the food you eat tastes great and is really good for you!
This Mango-Jalapeno Salsa salsa goes well with blue corn tortilla chips, or served as part of a meal with chicken or fish. It’s quick and easy to make, too!
MANGO-JALAPENO SALSA from The Daniel Plan Cookbook
- 1 mango, peeled and diced
- 1/2 cup diced pineapple
- 1 Granny Smith apple, peeled and diced
- 1/4 cup seeded and diced tomato
- 1/4 cup diced red bell pepper
- 4 Tablespoons lime juice
- 2 Tablespoons minced fresh ginger
- 2 Tablespoons minced seeded jalapeno (use half the amount of jalapeno and ginger for a milder salsa)
- 1/2 cup chopped fresh cilantro
Place salsa ingredients in a bowl. Mix together well. Chill in refrigerator. Keeps up to 1 week refrigerated.
Recipe used with permission, HarperCollins Publishing | nancy-c.com
This makes about 3 1/2 cups of salsa. Have you tried making a fruity salsa and do you have a favorite recipe for one?