Salsa

Fresh Pineapple Jalapeno Salsa served over Grilled Red Snapper with Coconut Cilantro Rice

Fresh Pineapple Jalapeno Salsa served over Grilled Red Snapper with Coconut Cilantro Rice

Who says Salsa has to come from a jar?  Or... who says Salsa has to be made from tomatoes?

There are so many types of Salsas... Black Bean, Mango, Tomato and Avocado, Roasted Corn and Black Bean, Grapefruit Fennel, Peach, Papaya, Watermelon, Cranberry, Jicama, Cucumber, Poblano, and Grape, just to name a few.

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As you know, I love Mexican food and of course, Mexican style Salsas.  I think Los Agaves in Santa Barbara has an awesome Salsa bar.  They have seven different varieties to choose from.

Top left - Pico de Gallo (tomatoes, onions, cilantro, garlic, lime, peppers, oregano, salt)  Top right - Salsa Aguacate (avocados, garlic, onion, tomatillos, jalapeño peppers)  Bottom - Salsa Tomatillo (roasted tomatillos, peppers, garlic, cilantro, onions)

Top left - Pico de Gallo (tomatoes, onions, cilantro, garlic, lime, peppers, oregano, salt)  Top right - Salsa Aguacate (avocados, garlic, onion, tomatillos, jalapeño peppers)  Bottom - Salsa Tomatillo (roasted tomatillos, peppers, garlic, cilantro, onions)

Top left - Salsa Habanero (habanero peppers, tomatoes, garlic, onions, cilantro) Top right - Salsa Quemada (roasted tomatoes, serrano peppers, garlic, onions and cilantro) Bottom left - Salsa Chipotle (roasted tomatoes, chipotle peppers, garlic, cilantro and oregano) Bottom right - Salsa Mild (tomatoes, oregano, garlic, serrano peppers and cilantro)

Top left - Salsa Habanero (habanero peppers, tomatoes, garlic, onions, cilantro) Top right - Salsa Quemada (roasted tomatoes, serrano peppers, garlic, onions and cilantro) Bottom left - Salsa Chipotle (roasted tomatoes, chipotle peppers, garlic, cilantro and oregano) Bottom right - Salsa Mild (tomatoes, oregano, garlic, serrano peppers and cilantro)

  Salsa is such a versatile condiment with so many different uses.  You can scoop them up with chips or crackers or add them to sandwiches, salads, burgers, tacos, nachos, meats and fish.  There really is no end to what you can serve Salsa with.

I make a few different Salsas on Green Flash, but my two favorite Salsas are Fresh Pineapple Jalapeño and Pico de Gallo.  I like to serve my Fresh Pineapple Jalapeño Salsa over grilled red snapper or mahi mahi with a coconut cilantro rice.  The flavors are just perfect for the Caribbean or on a warm summer day anywhere.

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The Pico de Gallo I serve with tacos, burritos or grilled steak.

Salsa is soooo easy to make and you really can't mess it up.  The key for good Pineapple Jalapeño Salsa is a ripe pineapple.  You don't have to use fresh tomatoes for the Pico de Gallo Salsa, canned will do, or even a combination.  But, this time of year finding red ripe tomatoes should not be a problem.  Fresh is always better!

So... come on... there really is no excuse... make your own Salsa!

Fresh Pineapple Jalapeño Salsa

Fresh Pineapple Jalapeño Salsa

Recipe Type: Condiment

Author: Sherri

Serves: 4

Ingredients

  • 2 C fresh Pineapple, coarsely chopped
  • 1/2 C Red Sweet Pepper, chopped
  • 1/4 C Red Onion, finely chopped
  • 3 T fresh Lime Juice
  • 1 T fresh Cilantro, snipped
  • 1 T Honey
  • 1 small fresh Jalapeno Pepper, seeded and finely chopped

Instructions

  1. Combine all ingredients in medium bowl.
  2. Cover and refrigerate for at least two hours.

Pico de Gallo Salsa

Pico de Gallo Salsa

Recipe Type: Condiment

Author: Sherri

Serves: 4 to 6

Ingredients

  • 5-6 Roma Tomatoes or other ripe Tomatoes, chopped
  • 1 small Onion, chopped
  • 1/2 C fresh Cilantro, chopped
  • 2 Serrano or Jalapeño Chiles, seeded and minced
  • 1 clove Garlic, minced
  • 2 T freshly squeezed Lime Juice
  • Kosher Salt or Sea Salt and freshly Ground Pepper to taste

Instructions

  1. Combine all ingredients in medium bowl.
  2. Cover and refrigerate for at least two hours.

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