My fiance and I came up with this recipe one day when we were making enchiladas for dinner and wanted some homemade salsa to go with it. It's very light and refreshing! Serve it with your favorite Mexican dish or eat it with tortilla chips. It's a forgiving recipe that can be adjusted according to your personal tastes.
Ingredients
- 6 romas (plum) tomatoes , halved
- 1 large mango , peeled and pitted
- 1 onion , quartered
- 0.5 Asians pear , cored and cubed
- 1 banana pepper , seeded
- 2 jalapenos pepper , seeded
- 0.33 cups fresh cilantro leaves , or more to taste
- 1 lime , juiced
- 0.5 teaspoons garlic powder
- 0.5 teaspoons salt
Instructions
-
1
Place tomatoes, mango, onion, Asian pear, banana pepper, jalapeno pepper, cilantro, lime juice, garlic powder, and salt in a food processor; pulse until desired texture is achieved. Cover and refrigerate until ready to serve.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Caribbean Recipes
Malibu-Bailey's Colada
A friend's mom made this on a hot summer day after she got back from a cruise. It's one of the best pina colada drinks I've ever had.
Sesame Date Rolls
This recipe for sesame date rolls has a hint of spice and sesame seeds. They make a great grab-and-go snack, and they taste even better the next day!
Chef John's "Sunset" Michelada
This spicy, savory, tangy, amazingly refreshing beer-based cocktail is considered one of the best hot-weather, adult beverages ever. I've heard it described as 'Bloody Mary meets Mimosa,' which makes me never want to go to brunch again, but it's also kind of accurate. You can use tomato juice or make your own using fresh cherry tomatoes.