This spicy fruit salsa is made to top grilled salmon, but it has lots of other possibilities too — not only for grilled chicken or steak, but for tacos, and of course corn chips. The only dressing this needs is a splash of O Orange Blossom Champagne Vinegar. The trio of the sweet fruit, the spicy jalapeños, and the delicate tang of the vinegar just sings.
Put everything into a bowl and add the Orange Blossom Vinegar. Start with 2 tablespoons and add more if needed. You want to just lightly dress the salsa without drowning it. Toss gently and serve asap.
Yield: makes approximately 3 cups
• Resist the temptation to add any accumulated juice from the fruit to the bowl, that dilutes the flavor of the vinegar and makes the salsa watery.
• Chopping the fruit finely without bruising it is key — use the Vidalia Chop Wizard to do it neatly and quickly.
• If you use anything that browns once it’s been cut (i.e. apples) be sure to hit it with some lemon juice.
• Very important: cut fruit just does not keep well. We suggest making this salsa no more than an hour or so before you use it for the best, freshest results.