Just a nice, simple salsa for any time of the year. It’s also very versitle (I wrap it in spinach leaves, put it on raw zuchini slices, and corn torilla chips. Heck I just ate a bowl plain with a spoon) and keeps well.
Favorite version of the classic raw salsa from Mexico
I like to eat it with bell pepper ‘chips’.
Here’s a simplified tropical favorite. Cut the fruit into large dice for a sweet and savory salad or dice it small for a salsa. Feel free to other fruit you have on hand like papaya or other types of citrus. Enjoy!
This is a wonderful spicy-sweet tropically inspired salsa. Add it to wraps, salads, or pair with “Raw” Chips.