Perhaps because she grew up in Santiago, Chile, or because of her abiding fondness for mangoes, our esteemed Moosewood partner Eliana Parra has a flair for salsas—and also a flair for efficient and fast! These few ingredients go into a food processor, and in a flash, you have a sweet and refreshing, fine-textured condiment. You’ll relish this relish when your mango and pineapple are beautifully ripe, juicy, and sweet, and you’ll be dreaming up excuses to put it on the table again and again.
Yields about 3 cups
Time: 15 minutes
1 ripe mango
½ ripe pineapple, cut into chunks (about 2 cups)
¼ cup chopped fresh cilantro
3 scallions, chopped
¼ teaspoon salt
2 tablespoons apple cider vinegar
Cut the mango into cubes (see sidebar, here). Whirl all the ingredients in a food processor until chopped, but not yet puréed. Stored in a jar in the refrigerator, the relish will stay fresh-tasting for up to 3 days.
Serve Sweet Potato Croquettes, Jamaican Jerk Tempeh Patties, enchiladas, falafels, beans and rice, or burgers. Or dip into it with baked tofu, spring rolls, tempura, sweet potato fries … you name it.