This is a sweet and spicy salsa that goes great on tortilla chips, garlic bagel chips or fish. Try not to eat it all in one sitting - I dare you!
1 jalepeno pepper
1/4 cup unsweetened pineapple juice (you can use the juice from a can of unsweetened pineapple chunks or rings)
1 Tbsp finely chopped crystallized ginger
1 Tbsp rice wine vinegar
1/4 tsp pickling salt (you can use regular salt - pickling salt dissolves faster)
1 1/2 Tbsp. lime juice
2 Tbsp fresh mint, minced
NOTE: I tripled the recipe to share with family and friends - that's why the picture shows so much.
Peel & dice the mango.
Peel, deseed and dice the papaya.
Deseed and finely mince the jalapeno.
Mince the crystallized ginger (this will dissolve when you cook it)
Chop mint & reserve for later.
Add everything to the pot EXCEPT the mint.
Bring to a boil over high heat.
Reduce heat & gently boil for 1 minute.
Stir in mint, return to a boil & cook for 1 minute.
Refrigerate until use, or use warm - this salsa is great right out of the pot!