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TO MAKE PINEAPPLE SALSA substitute 2C diced fresh pineapple pieces for the tomatoes.

FOR MANGO SALSA substitute 2C diced fresh mango pieces with skin/pit removed for the tomatoes.


Serves 4-6
Prep time 15 minutes
By author Aloha Cooks
Fresh Summer salsa made traditionally with ripe tomatoes or with a use juicy mangos or succulent pineapple for salsa with a different twist


  • 2-3 Tomatoes (MANGO SALSA sub 2C mangos or PINEAPPLE SALSA sub 2C fresh pineapple)
  • 1/2 Onion
  • 1 Jalape├▒o pepper (leave the seeds and membranes in if you want it spicier)
  • 1-2 clove Garlic (use more or less garlic depending on your preference)
  • 1/2 cup Cilantro (fresh leaves removed from stems)
  • 1 Lime (freshly squeezed)
  • 1/2 teaspoon Celtic Sea Salt or Himalayan Salt (or substitute regular salt, use less salt if on a low-sodium diet)
  • 1/4 teaspoon Pepper, fresh ground (reduce to 1/8 teaspoon pepper if you don't want it as spicy)


All these salsas go great with sliced cucumbers in place of tortilla chips. Or make your own baked tortilla chips - link below. Or use fresh salsa as an accompaniment to fish, chicken, or pork or add to meat before cooking


Step 1.
For a chunkier salsa, wash and chop all vegetables and herbs and mix together with the fresh squeezed lime juice and salt and pepper. Or put everything in a food processor and mix well.

Serve this on Texas-style Chicken Fajitas 

Also great with

Baked Tortilla Chips

Written by

The "Aloha Cooks" live in Hawaii and create original recipes using healthy whole foods and since one of them is a registered dietitian you can be sure they are delicious and nutritious.

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