This is way too late for this year but maybe for next year . . . . . . . .

(I was thinking apricots could be subbed)

FOR THE MANGO SALSA: (emerril lagasse)

1 1/2 cups (1/2-inch) diced mango
1/2 cup small diced red bell pepper
1/3 cup finely chopped red onion
2 Tbsp rice wine vinegar
1 Tbsp lime juice
1 Tbsp minced jalapeno
1 Tbsp chopped fresh cilantro leaves
2 tsp minced ginger
1 tsp minced garlic
Salt and freshly ground black pepper

Place all the ingredients in a non-reactive medium bowl and stir to blend.
Cover with plastic wrap and allow salsa to macerate at room temp. 30-45 min.
Remove the plastic wrap and serve with the tenderloins.

Yield: about 2 cups

serve with pork roast or mexican food
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Posted by: Ginger_St_Thomas (My Page) on Mon, Jan 3, 05 at 5:49

This is from my friend Angela & I can recommend it as I've had it at her house:

PINEAPPLE HABANERO SALSA (1 1/2 cups)

1 cup fresh finely cubed pineapple
1 red bell pepper, chopped
1/2 cup minced red onion
1/2 habanero pepper, seeded & minced
1 tsp grated lime zest
Juice of 1 lime
1 TBL apple cider vinegar
1 TBL olive oil
2 TBL fresh cilantro

Toss all ingredients together in a large bowl. Refrigerate for 1 hour before serving.~~

Apricot Salsa

Recipe from: dave from Yardley, PA
Servings: 2 cups.

2/3 cup chopped fresh apricots, or 1 pint apricots; drained and chopped
1/2 cup chopped onion
1/4 cup apricot preserves
1 med tomato; chopped
1 Tbsp chopped fresh cilantro
1 tsp finely chopped ginger root
1/8 tsp cinnamon

Combine; mix well. Chill until serving time.