Lately, it has been too hot to use the oven. My small southern Californian town has been averaging a stinging 90 degrees for the past few weeks, and in response I’ve been looking for ways not to create more heat by frying veggies, or baking pastries. This installation of Mexicali vegetarian cooking focuses on a no-cook, non-bake recipe that will satisfy your starving, sun-baked mouth. Salsa is usually built on the base ingredient of tomatoes with supplementary chilies to add spice. Served at room-temperature or chilled, this staple of Mexican cuisine remains to be quite versatile as it can be revitalized with replacements or additions of fish, beans, or fruits.
This Pineapple-Mango salsa recipe gives that essential refreshing bite of chilled fruit during a humid 3pm, while still maintaing a natural spicy perkiness. There is no need to boil, fry, or bake with this recipe, as all that is needed are some of fruits, vegetables, and a refrigerator.
*While preparing this recipe, also know that other fruits would work as well, like watermelon to replace the mangoes, or lime juice to add more of a bite. When making quick salsa like this one, it is fun and easy to experiment with other fruits and juices.
Prep time: 10 minutes
Cook time : 10 minutes
1 ripe pineapple
2 ripe mangoes
1 cucumber, peeled and diced
1 red bell pepper
1 large white onion
¼ cup of onion stalks
¼ cup of cilantro leaves
- Peel and dice all the fruit and vegetables, save for the lemon, into tiny pieces. Add each ingredient into a bowl, mixing each new addition well.
- Cut the lemon, and squeeze about ⅓ cup of juice into the salsa mix. Or, dice the lemon into small cubes, and it add to the salsa mix.
- Mix well, and add salt to taste.
- Chill the refrigerator for 15 minutes.
- Enjoy with chips!