Tropical Salsa
Vegan / Gluten-free / Dairy-free
JUMP TO RECIPE
(Discloser: This is a sponsored post that contain affiliate links that I may earn a commission on. I also received free product from Nature’s Flavors; However, all opinions and thoughts are my own. Thank you for supporting the brands that keep Inspiration Apron running!)
What can I use tropical salsa on?
This Tropical Salsa is the perfect appetizer or side to spice things up during the summer. Scoop it up with chips, spoon over rice or beans, or even over shrimp tacos. This salsa is very easy to make and customizable with the fruits or peppers you want to include. This recipe uses pineapples, mangoes, red and yellow bell peppers, banana peppers, red onions and a touch of cilantro all chopped and blended together then add some fresh lime juice and some Mango Chili Flavor Syrup from Nature’s Flavors brings some sweet heat in a delicious way.
How to serve tropical salsa
Take this Tropical Salsa to take to a luau party for a delicious appetizer or side dish mixed into rice and served in a scooped out half pineapple. Because this tropical salsa is vegan, gluten-free and dairy-free, it makes the perfect allergy friendly party food. Makes approximately 2 cups salsa and will stay fresh for two days, but best served within 4-6 hours. (Note: heat level will intensify slightly the longer it is stored.)
Find the Nature’s Flavors Mango Chili Flavor Syrup HERE. The flavor is incredible, and the spice level is perfect for making this salsa. Another reason I love using this syrup is that it is vegan, gluten free, and has no artificial flavors, colors, sweeteners and preservatives.
Let’s begin!
How to make tropical salsa
Ingredients:
1 fresh pineapple
1 fresh mango
1 red bell pepper, stem and seeds removed
1 orange bell pepper, stem and seeds removed
2 banana peppers, stems and seeds removed
1 small red onion, sliced
4-5 springs of fresh cilantro
juice from one lime (or 2 tbsp juice)
1-2 tbsp Nature’s Flavors Mango Chili Flavor Syrup (adjust for your desired spice level)
1/4 tsp sea salt
Optional: You may want to balance the heat a little with a 1/2 to 1 tablespoon of raw honey. I would recommend tasting first, then add a little if you want a sweeter flavor balance.
Instructions:
If you plan on serving over rice, prepare as directed on package. I found that Mahatma’s yellow seasoned rice was an excellent accompaniment with the tropical salsa. If you want to make the pineapple boat for a luau party, half with a sharp serrated knife, then slice and scoop out pineapple and discard core, otherwise you can slice the pineapple as normal to use in the salsa. Rough chop fruits, peppers and onions.
Add all salsa ingredients into a food processor or blender. Pulse or chop until desired consistency.
Transfer salsa to a bowl with spoon or depending how you would like to serve it.
My favorite way to enjoy was mixing it into the prepared rice. It was such a delicious, sweet heat and perfect with grilled shrimp or chicken.
Making a summer salsa has never been easier. With some fresh ingredients and a little help from the Mango Chili Flavor Syrup, this flavorful dish is done in no time!
Enjoy!
💜Julie
Tropical Salsa (vegan, gluten free)
Ingredients
Instructions
- If you plan on serving over rice, prepare as directed on package. I found that Mahatma’s yellow seasoned rice was an excellent accompaniment with the tropical salsa. If you want to make the pineapple boat for a luau party, half with a sharp serrated knife, then slice and scoop out pineapple and discard core, otherwise you can slice the pineapple as normal to use in the salsa. Rough chop fruits, peppers and onions.
- Add all salsa ingredients into a food processor or blender. Pulse or chop until desired consistency.
- Transfer salsa to a bowl with spoon or depending how you would like to serve it, maybe mixed into rice or tacos. Enjoy!
