Pineapple Princess Salsa Recipes

Steps:

• Mix 3 chopped tomatoes, 1 diced seeded jalapeno, 1 diced red onion, 1 cup diced pineapple, 4 tablespoons chopped cilantro, 1/4 teaspoon each ground cumin and ground allspice, a pinch of sugar and salt to taste.

Steps:

• Heat grill or grill pan to high.
• Place pineapple and mango on grill for 30 seconds to 1 minute or until desired grill marks are achieved. Let cool and dice.
• In a medium mixing bowl combine honey, lime juice, cilantro and season, to taste, with salt. Add remaining ingredients and toss. Let sit for 1 hour before serving.

Steps:

• Heat 1 tablespoon coconut oil in a cast-iron skillet over medium heat. Add the pineapple and sear until very dark on one side, 5 to 10 minutes; it should look almost burned. Flip and add the remaining coconut oil if the skillet looks dry. Cook on the other side until darkly seared, 5 to 10 minutes. Add the tequila and cook an additional minute to deglaze the skillet. Remove the pineapple to a cutting board and let cool before cutting into small dice.
• Add the pineapple and any remaining tequila liquid to a bowl. Add the cilantro, onion, lime juice and jalapeno. Toss to combine, taste and adjust the seasoning with salt and pepper. Sprinkle the top with the toasted coconut and serve with tortilla chips.

Steps:

• Place pineapple, red bell pepper, shallots, lemon juice, basil, and red pepper flakes in a glass bowl; stir well.
• Refrigerate for at least 1 hour to allow the flavors to mingle.

Steps:

• In a small bowl, combine all the ingredients. Serve immediately or refrigerate until serving. Use as a condiment with grilled meats or as a dip with tortilla chips.

Steps:

• In a small glass bowl combine all ingredients, blend well.
• Refrigerate in airtight glass container for up to 3 days.

Steps:

• Into the processor it goes-pulse to desired consistency.
• If using while grilling I go smooth-If using as a condiment for fish or chicken I don't process at all-just toss ingredients together.
• Most of the time I just toss, take out 1/4 of the mixture-puree and use that to baste the fish/chicken while grilling.

Steps:

• Combine pineapple, red pepper, red onion, cilantro, lime juice, chipotle and adobo sauce in a large bowl.
• Refrigerate, covered, for a few hours or overnight.

Steps:

• Chop pineapple into small pieces to measure a total of 2 cups.
• Core and seed pepper, then chop into pieces the same size as pineapple.
• Finely chop onion and coriander/cilantro.
• Place all in a bowl.
• Stir in lime juice, oil and salt.
• Serve right away or refrigerate.
• Delicious with burgers, chicken, steaks or pork.

Steps:

• Combine pineapple, red onion, bell pepper, jalapeno pepper, cilantro, lime juice, garlic, sugar, and salt. Stir to combine. Cover with plastic wrap and refrigerate for 1 hour so flavors can meld.

Steps:

• Cut and core pineapple. Place in food processor and pulse until there are no large pieces left.
• Peel mango and place in food processor. Pulse until only a few lumps are visible.
• Cut other veggies and process until they are very very small, but not mushy.
• Stir in other ingredients. Taste and adjust chilies and garlic to your taste.