Thread: Pineapple Salsa?

"Carol S" wrote in message
news:[email protected]..
>
> Does anyone have a recipe they like?....my local produce stand is
> closing Saturday and the owner remarked he will be making some but
> didn't have the recipe handy and I won't be going back that way by
> Saturday.....tried the internet but it either froze up or took me
> elsewhere...thanks,Carol

Hello Carol & all;

I've been making that kind of salsa for decades...but have never really
thought about making it to or from a recipe. Heck! I didn't have one until
I made myself write this down for you...(:-o)! As far as it being about
"Pineapple", that's fine. I've used just about every kind of fruit with it
from tomatoes, to pineapple, mango, peaches, papaya...pretty well most any
of the fleshy fruits. The proportion varies according to the taste I want
and what I have on hand. At the pure tomato end we call it Pico de Gallo;
at the peach & mango end we call it sweet salsa. I sometimes mix it with
other things...black beans & corn come to mind.

Okay, I usually make my recipes for the two of us. You should scale them up
for more. The basic, general recipe below is the one I use when I'm doing
pure pineapple.

Pineapple Salsa

You can serve this tasty salsa over grilled or broiled fish, chicken, pork,
or as an excuse to eat some tortilla chips.

Ingredients:
* about 1-cup of finely chopped fresh pineapple
* about 1/4 cup of coarsely minced sweet onion (yellow, purple, or others
are okay as well)
* several Tablespoons of finely chopped green onion (optional)
* about 2-3 Tablespoons finely chopped red, orange, or green bell pepper
(optional)
* several (2-4) Tablespoons finely chopped fresh cilantro
* one or more Tablespoons of honey, Agave syrup, or white or brown sugar
(to taste for sweetening to take the edge off the lime)
* 1/2 - 1 minced jalapeno or habanero pepper (optional - to taste)
* the juice of 1 fresh lime, about 2 Tablespoons or so (you can substitute
lemon juice if need be)
* about 1/4 - 1/2 teaspoon black or cayenne pepper (optional, to taste)
* (optional) corn kernels, black beans, broccoli florets, cauliflower,
etc...

Preparation:
Chop and combine all ingredients. Cover and refrigerate for at least an
hour or so to blend flavors. FWIW; ours usually doesn't last that
long...(:-o)!

Makes about 1-1/2 cups or a little more or so. Make more or less according
to what you need or want. I usually make 2-3 times as much...as the mood
takes me. In the rare event of left-overs, it goes into the next night's
soup or stew.

Tonight I'm making my sisters spicy green bean soup
(http://www.innerlodge.com/Recipes/Ve...enbeanSoup.htm),
and will be adding some of the salsa I whipped up last night.

Enjoy!

Dusty
--
"Man will never be free until the last king is strangled with the entrails
of the last priest." - Denis Diderot (1713-1784)

Dusty.....thank you so much for your recipe!!!.....the produce man did
tell me he's substituted raspberries and peaches for the pineapple and
likes the raspberry best.......I will be trying your recipe!......Carol