Paleo Tropical Salsa, A Fruit Salsa © 2012 . All rights reserved.

Paleo Tropical Salsa, A Fruit Salsa

This Paleo Tropical Salsa is made with fresh pineapple, cantaloupe, honeydew melon, mango and red onion, with spicy arbol chili peppers for heat and cilantro and lime juice to pull it all together! It’s the perfect salsa for a summer cookout over seafood, like our Paleo Coconut Crusted Cod, but we also really like this with our Paleo Tostones! It’s light and sweet with just a hint of spicy. If you like it really spicy, add 2 more arbol chili pepperss or even fresh Bird’s eye chili peppers. If you aren’t quite Paleo or are just looking for allergen free food, we might tell you to add black beans to this (drained from their canned goo, of course), although it doesn’t need it to be great!

This year is going to be really busy. I think it just set in this weekend that we are in for a lot of work. Angel has business in Salt Lake City, UT in September and I have a National Sales Meeting, October I have business in Vegas and Angel is coming with, then we’ll be in Indiana for November, then December we’re going on a family cruise, January is my grandparents’ 60th wedding anniversary and March I turn 30! I hope that all of the busy means good things in the future!

Paleo Tropical Fruit Salsa

½ cup Pineapple

¾ cup Cantaloupe Melon

1/3 cup Honeydew Melon

¼ cup Mango

¼ cup Red Onion

2 dried Arbol Chili Peppers*

½ cup fresh Cilantro

¼ tsp Coarse Sea Salt

1 Tbsp Lime Juice

Peel and dice the pineapple, cantaloupe, honeydew, mango, and red onion and combine them in a bowl. Mince, de-seed and de-stem the arbol chili peppers. If you like your salsa hotter, leave in some of the seeds. *If you like a sweet, really spicy salsa, use fresh Bird’s eye chili peppers, which can be found at your local Asian grocer…same rules apply with the seeds and stems.

Combine the cut fruit, onions, and peppers with the fresh chopped cilantro (we like to leave the stems out mostly), sea salt and lime juice. Season as necessary

This recipe can be made a day or two in advance, but not much more than that or the melons get squishy…and nobody likes squishy melons!

This recipe is Vegan!

Makes about 2 ½ cups

Serve over our Paleo Coconut Crusted Cod with a side of Paleo Creamy Coleslaw for a full meal!