This Community Recipe was uploaded by the user sammi1977.
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A unique way to use jackfruit (which if you get a fresh one can be very large). Adapted from several peach, mango, and or pineapple salsa recipes I've seen. This is more of a pico de gallo than a smoother blended salsa. Excellent on shredded chicken taco, shrimp or fish tacos, or just on salted tortilla chips.
- 1 lemon, juiced
- 1 tbsp Italian parsley or cilantro, chopped
- ½ clove elephant garlic, minced
- 1.5 cup tomato, diced
- 2 tbsp jalepeno, seeded and minced
- ½ cup red onion, diced
- 1.5 cup jackfruit, diced
Mix all of the ingredients in a medium to large bowl. Refrigerate until needed.
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