Best Tropical Fruit Salsa With Jalapeno And Bell Peppers Recipes

Tropical Fruit Salsa with Jalapeño and Bell Peppers image

Provided by Laura Van Dyke

Yield Makes about 4 cups

Number Of Ingredients 10

1 red bell pepper, seeded, diced
1 yellow bell pepper, seeded, diced
3/4 cups 1/2-inch pieces peeled papaya
3/4 cups 1/2-inch pieces peeled pineapple
1/2 medium-size red onion, diced
2 1/2 tablespoons fresh lime juice
2 tablespoons jalapeño jelly or 1 tablespoon sugar
2 tablespoons vegetable oil
1 medium jalapeño chili, seeded, minced
1 tablespoon minced fresh cilantro

Steps:

Combine all ingredients in large bowl. (Salsa can be prepared 1 day ahead. Cover and refrigerate.)

Tropical Fruit Salsa image

Provided by James Peterson

Yield Makes 5 cups

Number Of Ingredients 9

2 dried chipotle chiles or chipotle chiles in adobo sauce, 2 pasilla de Oaxaca chiles, or 4 jalapeño chiles
2 poblano chiles, charred, peeled, and seeded and then chopped medium-fine
1 mango, about 1 pound
1/2 pineapple, preferably Golden
1 Hawaiian or 1/2 Mexican papaya
1 red onion, finely chopped
3 tablespoons finely chopped fresh cilantro, chopped at the last minute
3 tablespoons fresh lime juice
Salt

Steps:

If you are using dried chipotle or pasilla de Oaxaca chiles, soak them in warm water for minutes to soften, then drain, seed, and finely chop them. If using canned chipotles, rinse, seed, and finely chop them. If using jalapeño chiles, seed and finely chop them. Ready the poblano chiles. Set all the chiles aside.
Halve the mango lengthwise, remove the pit, scoop out the flesh from each half with a spoon, and cut into 1/2-inch dice. Twist the stem off the pineapple half and stand the pineapple upright. Cut downward on all sides to remove the peel. Then, with a paring knife, remove the "eyes" by making diagonal cuts across the flesh just deep enough to lift them out. Cut the pineapple lengthwise into quarters, and cut away the strip of core that runs along each wedge. Cut the quarters crosswise into wedges about 1/4 inch wide, and cut the wedges into 1/4-inch dice. Peel the papaya, cut it in half lengthwise, and spoon out the seeds. Cut the halves lengthwise into wedges about 1/2 inch wide, and cut the wedges into 1/2-inch dice.
In a bowl, combine the chiles, mango, pineapple, papaya, onion, cilantro, and lime juice. Toss together to mix well and then season with salt.

Tropical Fruit Salsa image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 5

2 cups finely diced tropical fruit such as mango and papaya
1/4-cup fresh cilantro, chopped
1/4-cup red onion, finely chopped
1 fresh jalapeno, seeded and finely chopped
2 Tbs. fresh lime juice

Steps:

Tropical Fruit Salsa image

Provided by By Betty Crocker Kitchens

Time 1h15m

Yield 8

Number Of Ingredients 8

2 kiwifruit, peeled and chopped
1 mango, peeled, pitted and chopped
1 papaya, peeled, seeded and chopped
1 jalapeño pepper, seeded and finely chopped
1 cup pineapple chunks
1 tablespoon chopped fresh cilantro
1 tablespoon finely chopped red onion
2 tablespoons lime juice