- Down-Island Salsa - Cooking Light (1997)
- Pineapple Salsa - The Cookbook Smasher (2008)
Dole has tips about selecting a fresh pineapple. Here's a video about cutting a fresh pineapple.
Down-Island Salsa ingredients
Makes about 4 cups, or about 6 (2/3 cup) servings1/4 cup firmly packed brown sugar
3 Tbsp white rum
2 Tbsp fresh lime juice
1 tsp minced seeded serrano chile
4 cups (1-inch) fresh pineapple cubes
1 cup diced peeled ripe mango
1 cup carambola (star fruit), halved lengthwise and thinly sliced
Down-Island Salsa directionsIn a large bowl, combine first three (3) ingredients; stir well. Add remaining ingredients; toss to coat. Chill at least two (2) hours before serving at room temperature.
Pineapple Salsa ingredients (6)
Servings not stated1.5 cups (1/2-inch) pineapple cubes or mango cubes
1/4 cup orange bell pepper, diced
1 Tbsp jalapeno, finely minced
1/4 cup cilantro, chopped
2 Tbsp freshly-squeezed lime juice
1/2 tsp Kosher salt
Pineapple Salsa directionsCombine in a medium bowl. Taste and adjust seasoning.
Serve with chips or top baked fish or grilled chicken.
Very slightly adapts Rachel, "Pineapple Salsa." The Cookbook Smasher. n.p. 10 Feb. 2008. Web. 26 Apr. 2015.
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Appetizers and Snacks > Salsas
Page Last Modified 13 June 2015