I'm definitely not an expert on making salsas, but it is something that is not very hard, especially when you have good ingredients. One of my favorite salsas to make after I had something similar at the Andy Warhol Museum in Pittsburgh is a pineapple-mango salsa. It pairs really well with fish, chicken, even beans (including tonight's Refried Black Bean Quesadillas - I've posted the refried bean recipe here).
Pineapple Mango Salsa
1 ripe mango, peeled, seeded and cut into a small dice (mangoes are ripe when the flesh gives under your thumb)
1 cup pineapple, cut into a small dice (it's okay to used canned - I usually buy the pineapple rings)
1 minced jalapeno pepper, seeds and ribs removed
1/2 red onion, chopped finely
1 red bell pepper, chopped finely
Juice of 1 lime
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Combine all the ingredients in a bowl or plastic container. Cover and refrigerate for at least 2 hours to let the flavors combine together.
I plan on delving into the world of homemade salsas more regularly as it is a fun way to make boring food lively. I'll keep you all updated on my experimentation! Until then, try this out-of-the-ordinary salsa sometime soon.