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Paleo Tropical Salsa, A Refreshing Condiment

This Paleo Tropical Salsa is perfect for a summer cookout over seafood, like our Paleo Coconut Crusted Cod, but we eat it on other things as well, like our Paleo Skirt Steak. It’s light and sweet with just a hint of spicy. If you like it really spicy, add 2 more arbor chilis or even fresh red chile peppers. If you aren’t quite Paleo or are just looking for allergen free food, I would tell you to add black beans to this, although I always recommend going full Paleo. Enjoy!

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 Arbol Chili Peppers

½ cup fresh Cilantro

¼ tsp Coarse Sea Salt

1 Tbsp Lime Juice

Dice the fruit and vegetables and mince the arbol chili peppers (tip: if you like it more hot, add more seeds, if not, remove them). Combine with all additional ingredients. Can be made in advance, but only a day or so 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!