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Post by mgulfcoastguy on Jun 9, 2022 15:00:00 GMT -5
Original author Mike Hultquist
Pineapple Jalapeno Salsa
1 1/2 cup finely chopped pineapple 1 small white onion, peeled and finely chopped 2 cloves garlic, minced 2 jalapenos finely chopped 1 medium tomato finely chopped 2 tablespoons chopped cilantro Juice from one lime 1/4 cup apple cider vinegar salt and pepper to taste
Add all ingredients to a food processor and blend Bring to a boil in a pot and reduce heat. Simmer 10 minutes Cool and store in sterilized bottles.
Variant used on barbecue forum. Place most items on a grill and grill for a half hour, less on the smaller items if they look done. Use 2 cups grilled pineapple and 4 cloves cooked garlic instead of the original amounts. Roughly blend in a food processor.No further cooking needed. Honey may be added to taste. Store in a glass jar with lid in the fridge. Great over pork, chicken, or fish tacos or with chips.
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Post by hairymooseknuckles on Jun 9, 2022 19:04:51 GMT -5
Sounds pretty good. Pineapple is both acidic & sweet, so the Jalapeño should balance the sweetness. Some colored tomatoes would make it right pretty.
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Post by brownrexx on Jun 10, 2022 8:55:45 GMT -5
Sounds really good. I love the flavor of pineapple.
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Post by mgulfcoastguy on Jun 11, 2022 14:06:25 GMT -5
To one and all, forgot to put the jalapeños mentioned in the title in the recipe. Not even 65 yet.
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Post by pepperhead212 on Jun 11, 2022 14:48:51 GMT -5
I read it about 3 times, and thought I was missing something, at first! Now that they're in there, I'm glad it just says finely chopped, and doesn't say to deseed and devein them, like most recipes seem to anymore. C'mon now - if you're putting peppers in something, but takin' the best part out, why bothuh? Looked good to me, except for the vinegar, though I know that's for the acid in the canning. I might try it with some more lime juice, to use it fresh. I've never been a fan of vinegar in these types of things.
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Post by mgulfcoastguy on Jun 11, 2022 16:00:47 GMT -5
I read it about 3 times, and thought I was missing something, at first! Now that they're in there, I'm glad it just says finely chopped, and doesn't say to deseed and devein them, like most recipes seem to anymore. C'mon now - if you're putting peppers in something, but takin' the best part out, why bothuh? Looked good to me, except for the vinegar, though I know that's for the acid in the canning. I might try it with some more lime juice, to use it fresh. I've never been a fan of vinegar in these types of things. These are not mentioned in the recipe as being canned though that is plenty of acid to do so. "cool and store in sterilized bottles". Most people say that it doesn't last long enough to store anyway.
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Post by mgulfcoastguy on Jun 16, 2022 12:43:24 GMT -5
Made this last night in prep for Fathers Day party. Added an extra half lime and a little Monkfruit sweetener. One pineapple is a little too much for one recipe and a bit short for two recipes.
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Post by Laura_in_FL on Jun 18, 2022 12:43:01 GMT -5
Having extra pineapple would not be a problem for me. At least not for long...
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Post by mgulfcoastguy on Jun 28, 2022 12:17:35 GMT -5
This was good on a sausage and egg breakfast sandwich this morning. Next trial, a fried chicken sandwich, it would squirt out the sides of a grilled chicken sandwich I believe. Got to use up the cup in the next 2 months and I don't allow myself chips at home.
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Posts: 0
Joined: January 1970
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Post by Deleted on Jun 28, 2022 13:46:15 GMT -5
Sounds good, though since I don't like much heat, sorry pepperhead, I would take the seeds and white ribs out or use a milder pepper. I love pineapple most anything, LOL.
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