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Monday, September 26, 2011

Salsa—Hawaiian Style!

This week I am going to feature two salsa recipes.

Today I’m sharing a great recipe for Pineapple Salsa. Use this salsa with chips. I’ve never tried it, but this sweet, spicy salsa could also be used over meat such as chicken, pork, or salmon.

Pineapple Salsa

Sweet and Hot Pineapple Salsa

1 ½ cups finely chopped fresh pineapple
¼ cup finely chopped red pepper
¼ cup finely chopped green pepper
¼ cup finely chopped red onion

2 tsp minced jalapeño (don’t forget to use food prep gloves when chopping hot peppers! The oils in the skin as well as the insides can irritate your skin. Wash your hands, cutting board and knives well after this project. And don’t touch your eyes!!) I used more than the 2 tsp of jalapeño because my family loves things HOT!! If you don’t like it hot, put in more red and green pepper and leave out the jalapeño.

Juice from ½ of a small lime
1-2 Tbl chopped parsley
1-2 Tbl chopped cilantro (The cilantro and parsley can be adjusted according to your personal taste. Love cilantro?? Use more of it and less of the parsley.)

salt to taste

Combine all ingredients in a bowl and salt to taste. Cover and refrigerate until ready to serve.

I actually doubled the recipe and my family devoured it with chips! None left to use with a meat dish.

Join me on Thursday for another salsa—this one will be even hotter! For those of you who don’t do hot—substitute red or green pepper.)

Mahalo for visiting!


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I love hearing from my readers! Mahalo for visiting and commenting. Aloha! --Cheryl