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![]() Tropical SalsaSource: Chef Cory Dotario, Duke's Canoe Club½ tomato, diced 1/3 C onion, diced ½ jalapeno, seeded and finely minced ½ C fresh pineapple, diced ½ C mango, diced 2 T each of red and green bell peppers, diced 2 T cilantro, finely chopped 1/4 tsp ground cumin ½ lime, squeezed Dash of cayenne Salt to taste Combine all ingredients in a bowl, except for the salt and cayenne. Add a dash of cayenne and season with salt to taste. Serve with grilled shrimp. |