Jalapeno Fruit Salsa
This is a sweet-spicy salsa -- for ice cream and also delicious as a chip dip! Dice the fruit small, about 1/4-inch, so all the flavors will be in each bite. And if jalapeno sounds too far from you range, substitute chopped crystallized ginger, and swap pineapple for the mango if you like.
Ingredients
- 1 cup diced strawberries 1/4-inch
- 1 cup diced mango 1/4-inch
- 1-2 Tbsp. minced jalapeno or serrano chile pepper heat varies, you may need a little more or less
- 1 tsp. granulated sugar
Instructions
- Combine strawberries and mango. Stir in chile and sugar. Adjust amount of chile to taste.
- Let stand at room temperature 1 hour for flavors to blend. (Or refrigerate up to 12 hours.) Spoon over servings of chocolate ice cream.
Ginger Fruit Salsa variation
- Substitute diced pineapple for mango, and chopped crystallized ginger for the chile.
Notes
I like to wear disposable food-safe gloves when handling chiles, to avoid accidently contacting skin or eyes with the capsaicin compound which can burn. Before chopping chiles, slice the stem off, then cut lengthwise and scrape out the seeds and membrane with the tip of a knife. Wash knife and cutting board thoroughly after use because the capsaicin can transfer to other foods!