Spicy Hatch Tropical Salsa

By Chef Tom Fraker


  1. 1/2 cup cherimoya, peeled and diced
  2. 1/2 cup strawberry papayas, peeled and diced
  3. 1/2 cup mango, peeled and diced
  4. 1/2 cup South African baby pineapples, diced
  5. 1/2 cup starfruit, diced
  6. 1 cup red onion, diced
  7. 1 Thai red chile, seeded and diced
  8. 2 Hatch chiles, seeded and diced
  9. 1/2 cup fresh cilantro, chopped
  10. 1/2 cup jicama, diced
  11. 2 valencia oranges, juiced
  12. 6 key limes, juiced
  13. Salt and pepper to taste

In a large mixing bowl, combine all ingredients. Gently stir and refrigerate until ready to use. Should be used the same day it is made.

This is a favorite as a garnish for crab cakes or a nice white fish fillet.

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PWS 43