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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.)
Let’s begin!
How to make tropical salsa
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.