Tropical Salsa Recipes

Steps:

• Chop the pineapple into chunks and prepare the tomato, onion, sweet pepper, chilli and avocado (optional ingredient). Place them all into a mixing bowl.
• Add the remaining ingredients and gently mix to combine.
• Cover and chill until serving time.
• Place on top of grilled or barbequed fish or chicken.

Steps:

• In a saucepan heat the cranberry-raspberry concentrate, orange juice, pink lemonade concentrate and the white vinegar. Finish the sauce by poaching the fruit in the sauce for 2 or 3 minutes until fruit is soft but not overcooked. Add salt and pepper to taste and garnish with fresh basil.

Steps:

• Add the pineapple, mango, tomatoes, red onion, cilantro, garlic, lime juice, and salt to a bowl. Cover and let chill for at least 1 hour before serving so the flavors can marry together.

Steps:

• Place the papaya, pineapple, red onions, green onions, lime juice, salt and cayenne pepper into a large bowl and mix well. Put in refrigerator until ready to use.

Steps:

• Toss and serve with chips or as an accompaniment to pork, chicken, or fish.

Steps:

• In a medium bowl, combine all of the ingredients. Serve immediately. This may be made 1 hour ahead, without adding papaya, and refrigerated. Add papaya just before serving.

Steps:

• Combine fruits in a large bowl.
• In a small bowl, mix together the orange and lime juices and oil. Drizzle over the fruits and toss gently to mix well.
• Allow to sit for 2 hours. Just before serving, add the pomegranate arils and toss well. Garnish with the cilantro.

Steps:

• Stir together all ingredients.

Steps:

• Combine all ingredients, stir gently.

Steps:

• Combine all ingredients except cilantro in a large nonreactive bowl.
• Coarsely chop the cilantro with a sharp knife. Mix into the salsa. Toss thoroughly and let sit for 1 or 2 hours. Serve at room temperature or cold; salsa will keep in the refrigerator for up to a week.

Steps:

• Cook burgers as directed on package.
• Meanwhile, combine next 4 ingredients.
• Fill buns with lettuce, burgers and pineapple mixture.

Steps:

• Combine first 10 ingredients in medium bowl; toss to blend. Season salsa with salt. Chill to blend flavors, at least 1 hour and up to 4 hours, tossing occasionally.
• Prepare barbecue (medium-high heat). Brush fish with oil; sprinkle with salt and pepper. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Top with salsa and serve.

Steps:

• If you are using dried chipotle or pasilla de Oaxaca chiles, soak them in warm water for minutes to soften, then drain, seed, and finely chop them. If using canned chipotles, rinse, seed, and finely chop them. If using jalapeño chiles, seed and finely chop them. Ready the poblano chiles. Set all the chiles aside.
• Halve the mango lengthwise, remove the pit, scoop out the flesh from each half with a spoon, and cut into 1/2-inch dice. Twist the stem off the pineapple half and stand the pineapple upright. Cut downward on all sides to remove the peel. Then, with a paring knife, remove the "eyes" by making diagonal cuts across the flesh just deep enough to lift them out. Cut the pineapple lengthwise into quarters, and cut away the strip of core that runs along each wedge. Cut the quarters crosswise into wedges about 1/4 inch wide, and cut the wedges into 1/4-inch dice. Peel the papaya, cut it in half lengthwise, and spoon out the seeds. Cut the halves lengthwise into wedges about 1/2 inch wide, and cut the wedges into 1/2-inch dice.
• In a bowl, combine the chiles, mango, pineapple, papaya, onion, cilantro, and lime juice. Toss together to mix well and then season with salt.

Steps:

• Mix salsa, pineapple and mango.
• Place spinach evenly in 13x9-inch baking dish; top with fillets. Spoon 2 Tbsp. of the salsa mixture over each fillet; cover with foil. Set remaining salsa mixture aside for serving with fish.
• Bake at 450°F for 15 minutes or until fish flakes easily with fork. Serve with reserved salsa mixture.

Steps:

• In a medium bowl, combine all ingredients until well-mixed. Transfer in the refrigerator for at least 1 hour.
• Serve salsa over white fish, crab cakes or with tortilla chips.

Steps:

• Peel mango.
• Slice fruit from stone in long thick pieces, then chop into smaller bite sized pieces.
• Chop pepper into similar-size pieces.
• Slice tomatoes into 2 or 3 rounds.
• Core and seed jalapeno, then mince.
• Thinly slice onion diagonally.
• Place all in a large bowl and drizzle with olive oil and lime juice.
• Stir in garlic, salt and basil, coriander or cilantro until evenly mixed.
• Salsa will keep well for several hours covered in the fridge.

Steps:

• Gently toss together all ingredients with salt and pepper to taste.

Steps:

• Combine all ingredients in large bowl. (Salsa can be prepared 1 day ahead. Cover and refrigerate.)