Super Easy // 15 mins // 2 quarts

We do 95% of this in a high-powered blender [a healthy and delicious cook’s best friend] & give it color, flavor & crunch by hand-dicing the red onion finely.  If y’all like it HOT, this salsa explodes with chili flavor enveloped in fruity umami!

Knife skill practice [onion fine dice]

Harvest Ingredients
1 Pineapple
3 Ataulfo mangos
2 lemons
1 or 2 Navel oranges
2 Granny Smith apples
1 or 2 Fuji apples, optional
1 or 2 red onions

Other Ingredients
2 ~ 3 cloves garlic
1 tablespoon fresh or pickled ginger
1 or more HOT favorite chili peppers, optional
2 tablespoons fresh thyme
½ teaspoon each sea salt & black pepper

Optional Additions (mince by hand please)
¼ cup fresh cilantro
2 tablespoons fresh basil
1 tablespoon fresh mint, lemon balm, sweet herb

Step 1: Peel the mangos & cut the flesh from the disk shaped pit.  Peel the pineapple, zest the navels & lemons & core the apples.  Finely dice the onions.

Step 2: Prep out any optional ingredients.  Today, I used 3 cloves of garlic, 1 tablespoon pickled organic ginger, fresh thyme leaves & ONE extremely HOT scorpion chili.  Roughly dice all the fruit & add to the blender w/ the citrus juice & zest, salt & pepper to taste & any optional ingredients.  Blend to combine.  Add a little water if the mix is too thick. 

Step 3: Put the onions into a large bowl and stir in the salsa mixture to combine.  Taking the few extra minutes to hand-cut the onions makes for a beautiful salsa that has onion crunch in every bite.  Onions are one of nature’s most powerful immune-boosting foods.  If you’re not a fan yet, don’t put quite as much in... But vow to learn to LOVE them.  Your body will thank you.


Fun Fact (Optional): This makes for the BEST Chicken & Waffles of all time.  It’s also spectacular on simple cream cheese & spinach nachos, perfect on every burrito, taco, enchilada & more.  Try it on a simple roasted yam.  Share how you enlivened your dishes across all Hungry Harvest social media.