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!
This salsa is really great for seafood, but we eat it on other things as well, like our Skirt Steak. I like it especially on Lime Shrimp or over fish. It’s light and sweet with just a hint of spicy. If you like it really spicy, add 2 more arbol chilis. 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!
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 (sans stems, minced)
½ cup Cilantro
¼ tsp Sea Salt
1 Tbsp Lime Juice
Dice the fruit and vegetables. 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!
Serve over our Coconut Crusted Cod with a side of Coleslaw for a full meal!