Sweet and Spicy Salsa

Liven up any weeknight meal by topping it off with this Sweet and Spicy Paleo Salsa. by Marla Sarris on July 27, 2015

Paleo Recipe Sweet and Spicy Paleo Salsa

Marla Sarris is the founder of Paleo Porn, co-author of Pigskin Paleo (along with her husband Jeff), and project manager at SPYR. After tirelessly dedicating six years to teaching Mathematics at one of the top High Schools in the nation, she left her all-consuming career in pursuit of a healthy, sustainable lifestyle. She continues to indulge her passion for teaching through Paleo Porn.

When you think salsa I’m sure you probably think red or green? Chunky or smooth? But have you considered pairing fruit with your spice?

That’s exactly what I was going for with this Sweet and Spicy Salsa.

Sweet and Spicy Paleo Salsa

I initially published this salsa in the first edition of our cookbook Pigskin Paleo but when it came time for the second edition I decided to pull it out.

If my mom had her way she would have made this the very first recipe in the book! She makes it for every gathering or get together, she loves it that much. :)

Watch Me Make This Salsa and More

A few nights ago I decided to pull this recipe back out again when I made fish tacos for dinner.

You can watch me, in action, making this salsa during episode 5 of the Paleo Porn VLOG.

Watch this episode of the Paleo Porn VLOG (and don’t forget to subscribe!)

How To Serve This Salsa

This salsa is great on tacos, burgers or pork chops.

You can use it as a topping for ice cream or you can eat it right out of the bowl with a spoon.

It gets it’s sweetness from the pineapple and mango but is quietly tamed down by the tomatillo and jalapeño pepper.

Sweet and Spicy Salsa

Yield: 2 Cups

Ingredients

1 cup mango, diced
1 cup pineapple, diced
1/2 red bell pepper, diced
2 tomatillos, chopped
1/4 cup cilantro, chopped
1/3 cup red onion, chopped
1 jalapeño pepper
1 lime
coarse ground sea salt, to taste

Directions

Add diced mango, pineapple, red bell pepper, tomatillos, cilantro and red onion to a large mixing bowl.
Chop the top off the jalapeño and mince the chile. Transfer the minced pepper, including the seeds, to the bowl.
Roll the lime on the cutting board with your palm to make it easier to juice. Cut the lime in half and squeeze juice from both halves into the bowl. (Be sure to watch for seeds and remove them.)
Season with sea salt and toss to combine. Taste to see if more sea salt is necessary.
Serve on top of burgers, fish tacos or pork chops.
Enjoy! :)

About the Author Marla Sarris

Marla Sarris is the founder of Paleo Porn, co-author of Pigskin Paleo (along with her husband Jeff), and project manager at SPYR. After tirelessly dedicating six years to teaching Mathematics at one of the top High Schools in the nation, she left her all-consuming career in pursuit of a healthy, sustainable lifestyle. She continues to indulge her passion for teaching through Paleo Porn.