Mango Pineapple Fresca Salsa Over All-American Dogs & Cauliflower Rice
This recipe combines the tropical flavors of mango and pineapple with the classic all-American hot dog, creating a refreshing and unique twist. Cauliflower rice adds a healthy and low-carb alternative to traditional rice for serving without a bun. This dish is perfect for summer cookouts or a quick weeknight dinner.
It’s a gluten-free meal that’s well worth celebrating!
You say Salsa Fresca - I say Fresh Salsa...
When thinking about the American translation of Salsa Fresca, it doesn’t make sense to me to call it “Sauce Fresh.” That’s because, in my 100% Americanized mind, the name should be flip-flopped to Fresca Salsa or “Fresh Salsa.” But that’s probably just me.
But no matter how you arrange the translation, this fresh sauce goes far beyond just using it for dipping chips.
In my mind, I can’t imagine who wouldn’t enjoy the combination of sweet, sour, and spicy fruit and vegetable flavors in this well-balanced mango and pineapple-based sauce.
It’s the perfect sauce for enhancing and ramping up the flavor of almost any traditional food, like hot dogs, hamburgers, fish, or chicken.
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Steeped in our family’s picnic tradition, this fresh sauce favorite we call Mango Pineapple Fresca Salsa is another variation of many recipes you’ll find across the web for the uncooked sauce made from fruits and vegetables.
In this recipe combination inspired by the vegetable serving trend of topping riced cauliflower, this fresh salsa’s flavor turns an ordinary hotdog into an over-the-top taste experience that’s easy to do for a barbeque or picnic. Serve in a lettuce bun over cauliflower rice to make it super delicious, nutritious, and wholesome. Goodbye, boring hotdog!
Mango Pineapple Salsa Fresca All American Dogs over Cauliflower Rice
- 4 Gluten-free Beef Hotdogs
- Lettuce leaves
For the Mango Pineapple Salsa Fresca
- 1 ripe Mango cored, peeled, and diced
- 1 cup Pineapple diced
- 1 Jalapeno Pepper cored, seeded, and diced fine
- ½ Red Bell Pepper cored, seeded, and diced small
- 1 small Red Onion diced small
- Juice from half a Lime
- 1 tablespoon Champagne Vinegar
- 1 teaspoon Kosher Salt
For the Cauliflower Rice
- Wash, core, and cut approximately 1/4 head of fresh cauliflower into pieces. Break apart into florets and place into a food processor.
- Pulse florets in short pulses until they are completely broken down into granules. (As an alternative, grate the florets with a box grater.)
- Remove any large unprocessed pieces.
- Heat the olive oil in a medium-sized skillet over medium heat. Add the cauliflower granules, cover the skillet, and cook for 5 to 10 minutes until the riced cauliflower is tender - season with salt to taste.
For the Mango Pineapple Salsa Fresca
- Combine the prepared mango, pineapple, peppers, and onion in a small bowl.
- Add the lime juice, vinegar, and salt. Mix and refrigerate until needed.
For the Hotdogs
- Grill hotdogs for 2-3 minutes per side over medium heat until heated through. Turn end for end to achieve grill marks.
- Wash lettuce in cold water, then spin it in a salad spinner or lightly dry in a towel to remove excess moisture.
- Start with prepared lettuce for the bun.
- Add a spoonful of prepared cauliflower rice, and add a grilled hotdog on top.
- Spoon salsa fresca on top. Enjoy!
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(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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