Fresh Pineapple, Chile, and Black Pepper Salsa
From Cooking Light.
Fresh Pineapple, Chile, and Black Pepper SalsaAromatic, freshly ground black pepper awakens the sweetness of the pineapple. Serve with shrimp, pork, or chicken. Remove the seeds from the jalapeño if you want a less spicy salsa.
Ingredients
- YIELD: 6 servings (serving size: 1/4 cup)
Preparation
- 1 cup chopped fresh pineapple
- 1/2 cup chopped peeled kiwifruit
- 2 tablespoons finely chopped jalapeño pepper
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon seasoned rice vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon grated lime rind
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cardamom
- Dash of salt
Combine all ingredients, tossing gently. Let stand 1 hour.
(Source: myrecipes.com)
Taco Salad —- Leek Salsa with spicy Cashew ‘TVP’
This one won’t be seasonal around here until June.
Another from Addicted to Veggies.
Taco Salad —- Leek Salsa with spicy Cashew ‘TVP’
Spicy Cashew ‘TVP’
Soak 1 cup of Cashews for 2 hours. Drain/rinse cashews and either: pulse in food processor or finely chop. Place finely chopped Cashews in bowl and add the following spices:
3 to 4 Tbsp Taco Seasoning
2 Tbsp Onion powder
1 Tbsp Nutritional Yeast
1/2 tsp Garlic Granules
1/ 2 tsp Cumin
Cayenne to taste
S&P to tasteMix well!
Leek Salsa
4 to 5 small Tomatoes chopped
1 c Leek rinsed/drained/and finely chopped
1 c Red Onion finely chopped
1/2 c Celery chopped
3 Tbsp Lime Juice
1 Tbsp Apple Cider Vinegar
1 (heaping) Tbsp Date Paste
4 pinches Lemon Pepper
4 pinches Garlic Granules
Dried or Fresh Cilantro to taste
Cayenne to taste
2 tsp Onion powder (optional)
Sea Salt to tasteMix the above well. Let it chill in fridge for 1 hour so flavors can build.
You can enjoy a Taco Salad by using the above two recipes and piling them on top of a bed of lettuce, shredded Cabbage (as seen in the photo) Spinach, or any kind of your favorite green. I also like to add Avocado and some of my Monsterlla Cheeze for a fresh creamy texture
Tropical Salsa
From the same Fine Cooking article on salsas.
Tropical Salsa
Yields 4-1/2 cups
1 cup diced mango (1 large mango)
1 cup diced papaya (1 large papaya)
1/3 cup diced kiwi (2 small kiwis)
1 cup diced pineapple
1/3 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup packed cilantro leaves, minced
1-2 jalapenos, stemmed, seeded, and minced
1 Tbs lime juice
pinch salt
pinch cayenneCombine all the ingredients in a large bowl and toss gently. Taste and adjust seasonings.
Citrus Salsa
The article this is from recommends making the salsa a couple of days in advance to allow the flavors to blend. Adjust the flavor as needed before serving or giving as a gift (they’ll keep two to three weeks in the fridge). From Fine Cooking.
Citrus Salsa
Yields 3-1/2 cups.
If the citrus sections and radishes seem unwieldy, you can chop them for a more traditional salsa look.
2 blood oranges
2 navel oranges
1 pink grapefruit
1 lime
3/4 cup thinly sliced radishes
1 fresh red chile, stemmed, seeded, and minced
2-3 Tbs minced fresh mint
pinch salt
pinch cayenneRemove the zest and pith from the oranges, grapefruit, and lime. With a sharp knife, carefully cut the citrus sections from the membranes over a bowl, letting the bowl catch the juices. Coarsely chop each section, add the remaining ingredients, and gently toss together. Taste and adjust seasonings.
Cranberry-Pear Salsa
I dislike green bell peppers and would likely substitute red or another variety of pepper instead. And, of course, not canola oil
From Fine Cooking.
Cranberry-Pear Salsa
With a spicy jolt from the serrano chile, this salsa is a refreshing take on the traditional accompaniment to a roasted bird, yet the flavors blend gracefully and don’t overwhelm. Leftovers are delicious with tortilla chips or spread on a turkey sandwich.Yields 4-1/2 cups.
12 oz. fresh cranberries, picked over and stemmed
1-1/2 cups peeled, cored, and coarsely chopped pears (about 2 medium or 1 large)
1/2 cup diced green bell pepper
1/4 cup honey
1/2 cup granulated sugar
1 fresh serrano chile, cored, seeded, and minced
1 tsp. finely grated orange zest
2 Tbs. fresh orange juice
1 Tbs. canola oil
Pinch saltCoarsely chop the cranberries (or pulse them in a food processor until coarsely chopped). Combine all the ingredients in a large bowl and toss gently. Taste and adjust the seasonings.
Based on Random Daze theme by Polaraul
