Pineapple Mango Salsa
Salsa can also be served as a dip with tortilla chips or spooned over quesadillas or tacos. (For dip, use tidbits and chop cabbage more finely.)
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You will need
- 1 can (398mL) DOLE® Pineapple Chunks or Tidbits, drained
- 1 ripe mango, peeled and chopped
- 1/2 cup chopped red cabbage
- 1/3 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 tbsp lime juice
- 1 to 2 serrano or jalapeño chilies, seeded and minced
Method
- In medium bowl, stir together pineapple, mango, cabbage, red onion, cilantro, lime juice and chilies.
- Cover and chill for at least 30 minutes to blend flavours.
- Serve salsa over grilled chicken with grilled vegetables. Garnish with lime wedges, if desired.
