Various Tropical Fruits and Spices
Various Tropical Fruits and Spices
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Cole, Felicity
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Mango Man
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Red Peppers
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Stanghon, Emma
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Stanghon, Emma
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Green Vase and Mangos
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Reidel, David
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La Belle Cuisine


Emeril’s Funky New Orleans Salsa

Makes about 2 1/2 cups

1 medium red bell pepper
1/2 cup diced pineapple (1/2 inch)
1/2 cup diced mango (1/2 inch)
1/2 cup diced papaya (1/2 inch)
1 small starfruit, sliced 1/4 inch thick
1 medium jalapeño chile, seeded and minced
1/4 cup fresh lemon juice
2 tablespoons fresh lime juice
Salt and freshly ground white pepper
2 tablespoons minced fresh cilantro

The salsa can be refrigerated for up to 6 hours. Serve with
pork, Italian sausage, chicken, any meaty or firm white-
fish, or

1. Roast the bell pepper over a gas flame or under a broiler, turning often, until charred. Transfer to a paper bag and
let steam for 5 minutes. Peel the charred skin and discard
the core, ribs, and seeds. Finely chop the pepper.
2. Combine all the ingredients except the cilantro in a
medium bowl. Stir in the cilantro and serve chilled or
at room temperature.


Tropical Fruit Salsa with Avocado

2 cups finely diced tropical fruit
[we prefer mango, papaya
and pineapple]
2 California avocados, pitted, peeled, and diced
1/4 cup fresh cilantro, chopped
1/4 cup finely chopped red onion
3 scallions, finely chopped
1 clove garlic, minced
1 fresh serrano or jalapeño chile, seeded
and finely chopped
2 tablespoons fresh lime juice
Salt and freshly ground pepper to taste

Gently toss together all ingredients.


Habanero and Fruit Salsa
Food & Wine Archives

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Makes 1 cup

1/3 dried ancho chile, seeded
1/2 dried habanero chile, seeded
1 cup boiling water
1/2 cup finely diced mango
1/2 cup finely diced papaya
1 tablespoon minced onion
1 tablespoon finely diced tomato
1 teaspoon finely chopped cilantro
1 teaspoon finely chopped mint
1/2 teaspoon minced garlic
1 tablespoon sherry vinegar
1/2 teaspoon fine sea salt

In a bowl, soak the ancho and habanero in the hot water until softened, about 20 minutes. Drain the chiles; pat dry. Mince the chiles and transfer to a bowl. Stir in the mango, papaya, onion, tomato, cilantro, mint, garlic, vinegar and salt.
--Kevin Maguire


Mango-Jicama Salsa
Food & Wine Archives

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Makes 5 cups
The salsa can be made up to 4 hours ahead.

1 pound jicama, peeled and cut into
1/4-inch dice (about
2 cups)
1 medium red onion, finely chopped
1 cup coarsely chopped cilantro
6 garlic cloves, minced
1/4 cup plus 2 tablespoons fresh
lime juice
1 chipotle chile in adobo sauce,
seeded and minced
1 jalapeño chile, seeded and minced
2 teaspoons kosher salt
4 large mangoes (14 ounces each),
peeled and cut into 1/4-inch dice
Freshly ground pepper

Tortilla chips, for serving

In a large bowl, combine the jicama, red onion, cilantro, garlic, lime juice, chipotle, jalapeño and salt. With a rubber spatula, fold in the mangoes. Season the salsa with pepper and refrigerate. Serve with tortilla chips.
--Elizabeth Falkner


Mango-Peach Salsa
Food & Wine Archives

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This salsa is best served the day it is made.
Makes about 2 1/2 cups

1 large mango, peeled and cut into 1/4 -inch dice
1 large peach, peeled and cut into 1/4 -inch dice
1/2 small red onion, finely chopped
2 small plum tomatoes, seeded and diced
1/2 serrano chile, minced
1/2 tablespoon fresh lime juice
2 tablespoons fresh orange juice
1/4 teaspoon finely grated orange zest
1 tablespoon minced cilantro
Salt and freshly ground pepper
Pinch of sugar (optional)
2 1/4 teaspoons poppy seeds

Serve with poultry, salads, salmon and snapper.

Combine all the ingredients in a bowl and let stand for 1 hour.
--Bob Chambers

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