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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 2 mangoes pitted and cut in 1/4” cubes or smaller. | 2. ½ a pineapple cut in 1/4” cubes or smaller. | 3. 1 cucumber seeded and cut in 1/4” cubes or smaller. | 4. 1 or 2 Habanero seeded and finely chopped(wear gloves)( if you use 2 watch out, Have a gallon of milk handy). | 5. ½ cup fresh chopped cilantro. | 6. 2 large tomatoes cut in 1/4” cubes. | 7. ½ large red onion finely chopped. | 8. ½ yellow pepper cut in 1/4 “ strips and chopped. | 9. Can also add 1 jalapeno, seeds and all finely chopped for more spice. | 10. Combine all in ingredients in a large bowl, cover and refrigerate for several hours for flavors to combine. Serve with chips or on fish , chicken or pork. I like my Salsa chunky, but if prefer it not quite as chunky use smaller pieces. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
habanero pepper	1 -2			-	-	-	-
pineapple	1/2			41.25	10.824000000000002	0.4455	0.099
mango	2			198.0	49.434	2.7060000000000004	1.254
cucumber	1			15.6	3.7752	0.6759999999999999	0.1144
cilantro leaf	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
yellow bell pepper	1/2			-	-	-	-
beefsteak tomato	2			-	-	-	-
red onion	1/2			-	-	-	-
jalapeno pepper	1			1.6312	0.3656	0.0512	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.