Spicy Tropical Salsa

Last night, we made a butt-load of burgers.

I was thrilled to be making a butt-load of burgers.  A butt-load of burgers means a certain teenage boy will actually eat a butt-load of dinner.  A butt-load of burgers means a butt-load of leftovers for lunch.  And if you’re planning a butt-load of burgers 3 different ways, it means a butt-load of yummyness.  But if you announce the plan to make a butt-load of burgers on Facebook, asking your friends which recipe they’d like to see the next morning, you’re in for a butt-load of embarrassment.

Because as sure as 13-year-old girls think their parents are the stupidest people on the planet, the minute you’ve checked the weather forecast to make sure the storms in your area are going to stay to the west and north of you, made the homemade barbecue and teriyaki sauces, lovingly patted out the burgers and wrapped a third of them in bacon and start the fire in the grill, it is going to rain.


And it won’t stop until after 10 o’clock.  So you end up making the butt-load of burgers on the stove, where it takes twice as long and, while quite tasty, none of it looks nearly as pretty or nice as it would if you’d done it all on a grate over charcoal.

So no burgers today, butt-load or otherwise.

Instead, I pulled this recipe out of my archives.  This was destined to be a “cookbook exclusive” but there’s no lengths I won’t go to in order to cover up a colossal mistake nothing too good for my readers.

I love fresh, homemade salsas, and I love tropical fruits, so – voila!  One tropical fruit salsa. The only reason there’s no papaya in it is because they didn’t have any that were ripe at the store.  There is also no added sugar in the salsa – mango and pineapple are quite sweet on their own – which gives the salsa only 7 effective grams of carbohydrates per serving, well within acceptable limits for an indulgence on a low carb diet.  I usually serve this with seared, blackened ahi tuna but it would be excellent with just about any grilled fish, as well as chicken or pork.

Oh, and while I’m at it, my apologies to Jen, for posting recipes two days in a row that she can’t eat, especially after she specifically asked for teriyaki burgers.  My bad.

Spicy Tropical Salsa

Spicy Tropical Salsa

6 servings

1 large mango peeled and cut into 1/4-inch cubes
1 large jalapeno chili, stemmed, seeded (if desired) and minced
1/2 cup pineapple, cut into 1/4-inch cubes
1/2 large tomato, diced
1/4 cup finely diced red onion
¼ cup cilantro, chopped
2 tablespoons Mexican-style hot sauce
1/4 teaspoon Kosher or sea salt

Combine all of the ingredients in a small bowl. Refrigerate for at least half an hour to allow the flavors to blend.  Serve with grilled chicken or fish, or pan-seared tuna steaks.

Printable version (requires Adobe Reader)

14 thoughts on “Spicy Tropical Salsa”

  1. Oh, the burgers would have been nice to see. The weather has just sucked though. PB proposed that MAYBE that guy was right and Saturday was the end, but God decided we all suck, so he didn’t take any of us. Wouldn’t shock me, really.

    Mmmmm. salsa. This sound much like the one I make with crab cakes. Mmmmm, crab cakes.

    1. Mmmm, crab cakes indeed. I need to come up with a recipe for them that isn’t full of darn bread crumbs.

  2. My butt ALWAYS looks like it’s loaded with burgers. We go through so much salsa (pico de gallo, actually) at our house! I buy it buy the bucket load (vs butt load) from a local Mexican dive. I come in twice a week. They do all the chopping which, with my arm, is priceless. We put it on just about everything. It’s the “We’re really close to the border” influence I guess. Also? Yum!

    1. “My butt ALWAYS looks like it’s loaded with burgers.”

      ROFL – I knew I could count on you for a good comeback to this post.

  3. THat looks so nice and summery. It’s still not summer here. It’s been cold and rainy. I know, everybody thinks it’s always hot in So Cal, but it’s not true. We’re about to head into our June Gloom time. I forget that the rest of the country is doing things like grilling.

    Dang, now I really want a butt-load of burgers.

    Oh, btw, I am really sad that May is ending, and that excellent asparagus/prosciutto banner is going away. June better be good.

    1. I’m going to miss the banner, too. I’m not sure what June’s will be just yet – but I’m betting our trip to the farmers’ market tomorrow will be a deciding factor. 😉

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