From the Chef: Golden Tropical Salsa Recipe

Photo by  Peter Bubenik via Wikimedia Commons

Photo by Peter Bubenik via Wikimedia Commons

By Mark Marques

Las Vegas Informer

It is the season for tropical fruit, as well as the fresh produce of the Summer. This recipe takes the best of the season and makes a very versatile dish that everyone will enjoy. I have taken fresh juicy pineapple, peppery mangoes, sweet golden cherry tomatoes and spicy jalapeno peppers and created a mouth watering salsa that is brilliant on your tongue and beautiful on the eyes. This Golden Tropical Salsa is refreshing and delicious with corn chips, but really shines on grilled chicken or grilled swordfish, on top of steak or shrimp fajitas and make fish tacos extraordinary.

I hope you enjoy this simple, easy to make salsa that will be the highlight of your meal.

If anyone has any questions or need answers to your cooking questions, please feel free to contact me here at the Informer Family of publications or at


(As with all recipes, please read thoroughly and have all items ready.)


  • 1 Medium Sized Pineapple, Peeled, Cored and diced into small chunks
  • 2 Large Ripe Mangoes, Peeled, Cored and diced into small chunks
  • 1 Pint Yellow Cherry Tomatoes, Quartered
  • ½ Red Onion, diced into small chunks
  • 2 Jalapenos minced
  • 2 Tablespoons Cilantro Leaves chopped fine
  • 1 Teaspoon Salt
  • ½ Teaspoon Ground Black Pepper
  • 1 Teaspoon Garlic Powder 


In a large bowl, mix together all of the ingredients except for the jalapeno.

Add in the jalapeno a little at a time until you reach the desired heat level that you are comfortable with as the heat of a Jalapeno can vary.

You may also need to adjust the salt and pepper levels as needed depending on the sweetness of the fruit.



This salsa can be made the night before, but should at least sit in the fridge for 1 hour prior to serving. You may need to add some more jalapeno the following day as the heat levels my decrease overnight in the fridge.

Serve this salsa with tortilla chips for an appetizer, or over grilled chicken or swordfish. It is a great accompaniment to steak or shrimp fajitas or over the top of fish tacos.

Mark Marques

Mark Marques is a graduate of the New York Restaurant School in New York City. He graduated with Top Honors. Mark has several years of experience in the Restaurant industry starting when he was kid working at his parent’s Italian Restaurant, Ducci’s, in Colorado. After serving in the US Navy, Mark attended culinary school and went onto work in some of the busiest eateries in the New York City, including in the Lincoln Building, the Empire State Building, Times Square, the South Street Seaport and Pier 17. Mark has also run restaurants for Club Med as well in his current city of Las Vegas. Please feel free to contact Mark at this newspaper with any questions concerning food, liquor, beer, wines and cooking tips.

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