Friday, August 29, 2008

Pineapple Salsa

I went shopping with my mom and sisters today. We visited one of those fancy pants gourmet shops. They had all kinds of samples. I tried a pineapple habanero salsa that was wonderful. It was too hot for anyone else, so I did not buy it. Instead, I came home and made up a batch of my own with a lot less heat.

20 ounces of crushed pineapple
1 Large red onion.
1 Bell pepper
3-5 Serrano or jalapeno peppers
1/4 Cup cilantro
1 Teaspoon lemon juice

Throw everything in the food processor - Done. This stuff is really tasty with tortilla chips. I also saw a recipe that suggested serving it with salmon.


  1. Gosh Deb, you sure are talented! A gardener, a mother of three monkeys (so ya must have the patience of a saint). Now you're a recipe-creating wizard! I take my hat off to you. You would be ashamed to watch me open a can of blackeyes peas and eat it standing at the kitchen counter with crackers...

  2. I ate some once, and it was delish! I am going to try that recipe this weekend; I love it hot!!!
    Tell Brenda I have a good recipe for a blackeyed pea dip, so she doesn't have to eat them out of the can.

  3. It's me again. I was making my grocery list so I could get the ingredients; I noticed there is no tomato, is that right? I ate some once, but I thought it had tomato in it, maybe not.
    Once I tried a mango salsa, and it was awesome, too. Wish I had a recipe for that. Might have to search the 'net.

  4. Thanks for that vote of confidence brenda, but no one would call me particularly patient. I have had to eat half a peanut butter sandwich over the sink in order to get out the door to some monkey induced sporting event. We do what we have to do. Oh and nola has a blackeyed pea dip recipe for us.

    Nola, there were no tomatoes in that salsa. I think my brother-in-law might have made himself sick on it. going over to your blog to look for black eyed pea recipes.

  5. Yum, Debbi! Another triumph! I'll bet it would be good on chicken breasts, too, as long as you left the skin on and put a bit of butter on them before you baked them, then topped them with the salsa for the last 15 minutes of cooking or so, after the skins had gotten nice and crispy. This would probably make great mango salsa too if you left out the bell pepper and substituted mango for the pineapple. Gotta try the pineapple version first, though. Thanks!

  6. This sounds really good and now I am in the mood for some chips and salsa. Great.

    Thanks for sharing this recipe! I'll have to remember to try it out the next time I run up to the store! :)

  7. Hi ofb, I think it would be good on chicken too. If there is any left I may make that up tomorrow.

    Cynthia, Your welcome and it is good. But you know what, Teenage Monkey likes my regular salsa better. You would think he would like the sweet salsa better, but no.