1 mango
2 kiwis
1 small can crushed pineapple
1/2 red onion
1 lime
sugar
butter or olive oil
orange juice
1 habanero or scotch bonnet,minced(optional but the hotness makes it Bam style..lol)
Peel the mango and kiwis and cut all 3 into small cubes. Drain the pineapple and save the juice for later. Put chopped fruits and 1/3 cup drained crushed pineapple in a large bowl. Squeeze juice from one half of the lime over fruits and mix.
Cut 1/4 red onion into small pieces and set aside. Cut other 1/4 red onion into small pieces, sauté them with olive oil or butter on low heat until soft and translucent (can be slightly brown around corners). add habs or scotch bonnets if desired.
Turn off heat on sautee pan.
Add to sauteed onions:
1/2 cup pineapple juice from the canned pineapple (or however much you can get if it's a
smaller can)
1/4 cup orange juice
juice from the other half of the lime
the remaining chopped raw onion
a few spoonfuls of crushed pineapple
sugar to taste, approx. 1-3 tbsp
Turn heat back on low. Cook this mixture for 10-15 minutes, stirring frequently. Do not bring it to a boil. Do not let the non-sauteed onions get too soft.
Add solids (pineapple and onions) from the cooked mixture to the raw fruits.
You may not want to add all of it to avoid making the salsa too oniony. Use your own judgement and taste.
Pour some of the juice from the cooked mixture over the fruits. You can add as much or as little as you want depending on how juicy you want your salsa to get. Stir everything together. Refrigerate until ready to serve.
Serve over grilled chicken breast.
2 kiwis
1 small can crushed pineapple
1/2 red onion
1 lime
sugar
butter or olive oil
orange juice
1 habanero or scotch bonnet,minced(optional but the hotness makes it Bam style..lol)
Peel the mango and kiwis and cut all 3 into small cubes. Drain the pineapple and save the juice for later. Put chopped fruits and 1/3 cup drained crushed pineapple in a large bowl. Squeeze juice from one half of the lime over fruits and mix.
Cut 1/4 red onion into small pieces and set aside. Cut other 1/4 red onion into small pieces, sauté them with olive oil or butter on low heat until soft and translucent (can be slightly brown around corners). add habs or scotch bonnets if desired.
Turn off heat on sautee pan.
Add to sauteed onions:
1/2 cup pineapple juice from the canned pineapple (or however much you can get if it's a
smaller can)
1/4 cup orange juice
juice from the other half of the lime
the remaining chopped raw onion
a few spoonfuls of crushed pineapple
sugar to taste, approx. 1-3 tbsp
Turn heat back on low. Cook this mixture for 10-15 minutes, stirring frequently. Do not bring it to a boil. Do not let the non-sauteed onions get too soft.
Add solids (pineapple and onions) from the cooked mixture to the raw fruits.
You may not want to add all of it to avoid making the salsa too oniony. Use your own judgement and taste.
Pour some of the juice from the cooked mixture over the fruits. You can add as much or as little as you want depending on how juicy you want your salsa to get. Stir everything together. Refrigerate until ready to serve.
Serve over grilled chicken breast.