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1. 

   

   Gather ingredients
   
   1 mango
   1 papaya
   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.

2. 

   

   Peel & dice the mango.




3. 

   

   Peel, deseed and dice the papaya.

4. 

   

   Deseed and finely mince the jalapeno.
   
   Mince the crystallized ginger (this will dissolve when you cook it)




5. 

   

   Chop mint & reserve for later.

6. 

   

   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!

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