Tropical Fruit Salsa

Preparation If you are using dried chipotle or pasilla de Oaxaca chiles, soak them in warm water for minutes to soften, then drain, seed, and finely chop them. If using canned chipotles, rinse, seed, and finely chop them. If using jalapeño chiles, seed and finely chop them. Ready the poblano chiles. Set all the chiles aside. Halve the mango lengthwise, remove the pit, scoop out the flesh from each half with a spoon, and cut into 1/2-inch dice. Twist the stem off the pineapple half and stand the pineapple upright. Cut downward on all sides to remove the peel. Then, with a paring knife, remove the "eyes" by making diagonal cuts across the flesh just deep enough to lift them out. Cut the pineapple lengthwise into quarters, and cut away the strip of core that runs along each wedge. Cut the quarters crosswise into wedges about 1/4 inch wide, and cut the wedges into 1/4-inch dice. Peel the papaya, cut it in half lengthwise, and spoon out the seeds. Cut the halves lengthwise into wedges about 1/2 inch wide, and cut the wedges into 1/2-inch dice. In a bowl, combine the chiles, mango, pineapple, papaya, onion, cilantro, and lime juice. Toss together to mix well and then season with salt. Reprinted with permission from James Peterson's Kitchen Education: Sauces, Salsas, and Chutneys: Recipes and Techniques on Cooking by James Peterson, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc. JAMES PETERSON is an award-winning food writer, cookbook author, photographer, and cooking teacher whose career began as a young restaurant cook in Paris in the 1970s. In the early 1980s, Peterson practiced his traditional French training as a chef-partner for a Greenwich Village restaurant called le Petit Robert. a cooking teacher for over two decades since, Peterson has taught at Peter Kump's new york cooking School and at the French culinary Institute. after translating a series of French pastry books from French to English, Peterson was encouraged to write his own book. he is now the author of thirteen books, including Sauces, his first book, which became an instant classic and received the 1991 James Beard cookbook of the year award. his articles and recipes have appeared in national magazines and newspapers. a self-taught food photographer, Peterson also creates the photography for his books. James Peterson cooks, writes, and photographs from Brooklyn, New York.

Preparation If you are using dried chipotle or pasilla de Oaxaca chiles, soak them in warm water for minutes to soften, then drain, seed, and finely chop them. If using canned chipotles, rinse, seed, and finely chop them. If using jalapeño chiles, seed and finely chop them. Ready the poblano chiles. Set all the chiles aside. Halve the mango lengthwise, remove the pit, scoop out the flesh from each half with a spoon, and cut into 1/2-inch dice. Twist the stem off the pineapple half and stand the pineapple upright. Cut downward on all sides to remove the peel. Then, with a paring knife, remove the "eyes" by making diagonal cuts across the flesh just deep enough to lift them out. Cut the pineapple lengthwise into quarters, and cut away the strip of core that runs along each wedge. Cut the quarters crosswise into wedges about 1/4 inch wide, and cut the wedges into 1/4-inch dice. Peel the papaya, cut it in half lengthwise, and spoon out the seeds. Cut the halves lengthwise into wedges about 1/2 inch wide, and cut the wedges into 1/2-inch dice. In a bowl, combine the chiles, mango, pineapple, papaya, onion, cilantro, and lime juice. Toss together to mix well and then season with salt. Reprinted with permission from James Peterson's Kitchen Education: Sauces, Salsas, and Chutneys: Recipes and Techniques on Cooking by James Peterson, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc. JAMES PETERSON is an award-winning food writer, cookbook author, photographer, and cooking teacher whose career began as a young restaurant cook in Paris in the 1970s. In the early 1980s, Peterson practiced his traditional French training as a chef-partner for a Greenwich Village restaurant called le Petit Robert. a cooking teacher for over two decades since, Peterson has taught at Peter Kump's new york cooking School and at the French culinary Institute. after translating a series of French pastry books from French to English, Peterson was encouraged to write his own book. he is now the author of thirteen books, including Sauces, his first book, which became an instant classic and received the 1991 James Beard cookbook of the year award. his articles and recipes have appeared in national magazines and newspapers. a self-taught food photographer, Peterson also creates the photography for his books. James Peterson cooks, writes, and photographs from Brooklyn, New York.