This spicy fruit salsa can be made any time of year. The fruit helps moderate some of the burn which comes from the canned jalapenos. Canned jalapenos have more heat than fresh jalapenos and their heat content varies from year to year. If they turn out to be too much, try using chopped green chiles instead.
TROPICAL FRUIT SALSA (Pantry Cooking II)
1 can (15-1/4 ounces) crushed pineapple in pineapple juice, well drained
1 can (11 ounces) Mandarin oranges, drained and chopped
1 can (15 ounces) mangoes, drained and chopped
1 can (4 ounces) sliced jalapenos, drained and chopped (about 6 tablespoons chopped)
2 tablespoons dried onion
Combine all ingredients and chill several hours. Serve with wheat crackers or tortilla chips or as a topping for chicken, tuna, or bean patties. Makes about 3-1/2 cups.
