Three Types of Salsa

Pineapple Salsa

Serves 10
This recipe is great with pork.

Ingredients

• 10 ounces pineapple, diced
• 2 ounces red onions, diced
• 2 ounces red pepper, diced
• 1 teaspoon jalapeño pepper, finely diced
• 1 teaspoon cilantro, chopped
• 2 fluid ounces lime juice

Directions

• Peel and core pineapple, then dice and place in a large mixing bowl.
• Dice remaining onions, peppers and cucumbers then place in the bowl.
• Finely dice jalapeño and add to the bowl.
• Remove cilantro leaves from stem, chop and add to the bowl.
• Drizzle with lime juice and mix thoroughly.

 

Mango Peach Salsa

Serves 10

This recipe is great for fish.

Ingredients

• 4 mangos
• 4 jicamas, diced
• 4 peaches, diced
• 3 red onions, diced
• 3 red peppers, diced
• 1 tablespoon cilantro, chopped
• 4 fluid ounces lime juice

Directions

• Peel mangos, remove flesh, dice and place in a large mixing bowl.
• Peel jicamas, dice and add to the bowl.
• Peel and pit peaches, dice and add to the bowl.
• Dice remaining onions and peppers, then add to the bowl.
• Remove cilantro leaves from stem, chop and add to the bowl.
• Drizzle in lime juice and mix thoroughly.

 

Roasted Tomato Salsa

Serves 10

This recipe is great with poultry.

Ingredients

• 1 (4 oz.) plum tomato
• 3 ears (4 oz.) corn
• 4 ounces avocado, diced
• 2 red onions, diced
• 3 ounces green pepper, diced
• 3 fluid ounces balsamic vinaigrette
• 1 tablespoon basil, chopped

Directions

• Slice plum tomato into 1/4-inch slices and place on a hot pan to char.
• Allow to cool, then dice and place in a large mixing bowl.
• Roast corn, remove from cob and add to the bowl.
• Cut avocado in half, remove pit and remove skin.
• Dice avocado and remaining onions and peppers, then add to the bowl.
• Remove basil leaves from stem, chop and add to the bowl.
• Drizzle with balsamic vinaigrette and mix thoroughly.