TRIO OF SALSAS

SERVES 1 CUP (250ml) EACH

FOR THE MILD MANGO SALSA

1 mango

1/2 green bell pepper

1 tbsp. coarsely chopped cilantro

2 tbsp. fresh orange juice

1 tbsp. white wine vinegar

1 tbsp. soy sauce

1 tsp. ground pink pepper

1 pinch salt, or more to taste

NUTRITIONAL VALUES

Calories: 256kcal
Fat: 1.5g (0.3g S.Fat)
Carbs: 61.4g
Protein: 5.7g
Sugar: 52.8g
Sodium: 2096mg

FOR THE GRILLED PINEAPPLE SALSA

1/2 ripe pineapple

4 cherry tomatoes

1/2 red chile pepper, stemmed (seeded for less heat)

2 tbsp. coconut flakes

Juice of 1 lime

1/2 tsp. salt

NUTRITIONAL VALUES

Calories: 225kcal
Fat: 5g (3.2g S.Fat)
Carbs: 47.5g
Protein: 6.1g
Sugar: 30.8g
Sodium: 1193mg

FOR THE GRILLED TOMATO SALSA

3 tomatoes

1 jalapeño pepper

1/2 onion

1 1/2 tsp. olive oil

2 garlic cloves

2 tbsp. lime juice

2 tbsp. coarsely chopped cilantro

1 tsp. agave nectar

1 tsp. salt

NUTRITIONAL VALUES

Calories: 194kcal
Fat: 8g (1.1g S.Fat)
Carbs: 32g
Protein: 5.1g
Sugar: 18.8g
Sodium: 2360mg

METHOD

MILD MANGO SALSA
Mango, peeled, pitted, and finely diced Dice the pepper finely.

Combine them with the remaining ingredients and season with salt to taste.

GRILLED PINEAPPLE SALSA
The pineapple should be peeled, cored, and sliced. Grill the slices for 15 minutes over indirect heat, turning them over halfway through. After that, dice them.

Quarter the tomatoes and thinly slice the Chile into thin rings before combining them with the remaining ingredients.

GRILLED TOMATO SALSA
Prick the tomatoes lightly with a fork. Brush the oil over the tomatoes, jalapeno, and onion.

Grill the vegetables for 15 minutes over indirect heat, turning them over halfway through.

In a food processor, coarsely chop all of the ingredients.