Cucumber Pineapple Salsa With Dried Cranberries Recipes

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PINEAPPLE-CUCUMBER SALSA



Pineapple-Cucumber Salsa image

Provided by Katie Lee Biegel

Categories     appetizer

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 8

1 1/2 cups diced pineapple (from 1/2 medium pineapple)
1/2 English cucumber, seeds removed, finely diced
1/2 red onion, finely diced
1/2 jalapeno pepper, minced (remove ribs and seeds for a milder salsa)
1/2 small bunch fresh cilantro, chopped
Juice of 1/2 lime
Kosher salt and freshly ground pepper
Tortilla chips, for serving

Steps:

  • Combine the pineapple, cucumber, red onion, jalapeno, cilantro and lime juice in a large bowl. Season with salt and pepper to taste.
  • Serve the salsa with tortilla chips.

PINEAPPLE CUCUMBER SALSA



Pineapple Cucumber Salsa image

It's hard to beat the sweet, tangy taste of fresh salsa on a hot summer day. This makes a great topping for grilled fish or chicken. If serving with chips, be sure you have enough-it'll go fast. Teri Rasey - Cadillac, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2-1/2 cups.

Number Of Ingredients 10

1-1/2 cups finely chopped fresh pineapple
1 cup finely chopped seedless cucumber
1/4 cup lime juice
1/4 cup finely chopped red onion
2 tablespoons minced fresh cilantro
4-1/2 teaspoons chopped seeded jalapeno pepper
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon grated lime zest
1/4 teaspoon salt

Steps:

  • In a large bowl, combine all ingredients. Cover and refrigerate until serving.

Nutrition Facts : Calories 18 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 60mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 0 protein.

CUCUMBER SALSA RECIPE WITH PINEAPPLE



Cucumber Salsa Recipe with Pineapple image

This pineapple cucumber salsa recipe is quick and easy to make. Fresh pineapple, spicy jalapeno and tangy lime juice are a delicious flavor combination!

Provided by Diane Hoffmaster

Categories     Condiments

Time 10m

Number Of Ingredients 7

2 small jalapenos (or one large), de-seeded and diced
1 cup chopped cucumber (de-seeded)
1/2 a fresh Lime
2 cloves garlic, minced
1/2 cup Fresh cilantro, chopped
salt and pepper to taste
2 cups Fresh pineapple (chopped into small pieces)

Steps:

  • Place the pineapple, cucumber, red onion, jalapeno, garlic, and cilantro in a bowl
  • Squeeze lime juice over it and add salt and pepper to taste.
  • Mix well and serve!

Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 51 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

CRANBERRY SALSA



Cranberry Salsa image

Provided by Melissa d'Arabian : Food Network

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 19

1/2 cup canned whole cranberry sauce
1/4 cup chopped fresh cilantro leaves
Zest and juice of 1 lime
1 jalapeno, coarsely chopped
1/2 white onion coarsely chopped, covered and microwaved for 1 minute
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/2 cup Mexican-flavored canned tomatoes, drained and chopped
Kosher salt and freshly ground black pepper
Serving suggestion: Serve with Turkey Taquitos, recipe follows.
2 cups plus 1 tablespoon vegetable oil
1/2 white onion, finely chopped
1 clove garlic, minced
1 tablespoon minced jalapeno
1 1/2 cups shredded cooked turkey
1 1/2 cups shredded jack cheese
1/2 cup Mexican-flavored canned tomatoes, drained and chopped
Kosher salt and freshly ground black pepper
18 white or yellow corn tortillas

Steps:

  • Place the cranberry sauce, cilantro, lime zest, lime juice, jalapeno pepper, onion, red pepper, green pepper, tomatoes, and salt, and pepper, to taste in a food processor and pulse until blended, but still chunky. Serve with Turkey Taquitos.
  • Sweat the onion, garlic, and jalapeno in a saute pan with 1 tablespoon of vegetable oil. Remove from the heat and add to a large bowl. To the bowl, add the shredded turkey, cheese, tomatoes and season with salt, and pepper, to taste. Mix the ingredients thoroughly.
  • Warm the tortillas in the microwave for 10 seconds so they are pliable.
  • Fill the tortillas with a tablespoon of filling and roll into a thin taquito, securing with a toothpick. Keep the taquitos covered with a damp towel before cooking otherwise the corn tortillas will dry out and crack. Heat 2 cups oil in a straight-sided pan to 350 degrees F. Place the taquitos in the hot oil in batches and shallow fry until crisp, rolling to cook all sides, about 3 minutes.
  • Drain the taquitos on paper towels and salt. Remove the toothpicks before serving.

CUCUMBER PINEAPPLE SALSA WITH DRIED CRANBERRIES



Cucumber Pineapple Salsa With Dried Cranberries image

Posted this refreshing, crispy, sweet salsa as requested. Using plump dried crenberries. If they are hard soak in warm water or apple juice drain then proceed with recipe. Drink the apple juice or add some to the salsa. This salsa is good on a bed of greens, with chips,inside wraps or grilled meat. If you don't like heat replace the jalapeno with 1-2 tablespoons of finely diced sweet red pepper.

Provided by Rita1652

Categories     Sauces

Time 15m

Yield 3 cups

Number Of Ingredients 11

1 large cucumber, peeled seeded and chopped
1/2 cup pineapple, coarsely chopped
1/4 cup dried cranberries
1/4 cup vidalia onion, fine chopped
2 tablespoons parsley or 2 tablespoons mint, chopped
1 jalapeno, seeded and minced (optional)
2 tablespoons lime juice
1 tablespoon white vinegar
1 garlic clove, finely minced
1/2 teaspoon fresh grated gingerroot
salt and pepper

Steps:

  • Combine all ingredients chill and serve with grilled meats or use as a dip for chips.

Nutrition Facts : Calories 43.4, Fat 0.2, SaturatedFat 0.1, Sodium 4, Carbohydrate 10.8, Fiber 1.6, Sugar 5.5, Protein 1.1

FRESH AND DRIED CRANBERRY SALSA (CANNING)



Fresh and Dried Cranberry Salsa (Canning) image

A great , more complex alternative to cranberry sauce. See below for cranberry salad dressing. From "The Complete Book of Small Batch Preservation".

Provided by zeldaz51

Categories     Fruit

Time 40m

Yield 1 1/4 cups

Number Of Ingredients 10

1 cup coarsely chopped cranberries (fresh or frozen)
1/4 cup dried cranberries
1/4 cup chopped red onion
2 tablespoons chopped fresh parsley
1 -2 tablespoon liquid honey
1 tablespoon red wine vinegar
1 tablespoon lemon juice
2 teaspoons granulated sugar
1/4 teaspoon pickling salt
1/4 teaspoon hot pepper flakes

Steps:

  • Combine all ingredients in a non-reactive medium saucepan, bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes or until thickened, stirring frequently.
  • Ladle salsa into hot half-pint jars, leaving 1/2 inch headspace.
  • Process 20 minutes in a boiling water bath.
  • For Cranberry Salad Dressing: Combine 1/2 cup cranberry salsa, 1/4 cup red wine vinegar, 3 tablespoons olive oil, 1 clove garlic (minced), salt and pepper to taste. Whisk or shake well to blend. Makes 3/4 cup.

Nutrition Facts : Calories 143.5, Fat 0.2, Sodium 473.7, Carbohydrate 37.1, Fiber 5.5, Sugar 26.3, Protein 1

AMAZING PINEAPPLE CRANBERRY SAUCE



Amazing Pineapple Cranberry Sauce image

This is a variation on classic, fresh Ocean Spray® cranberry sauce! My grandma has made it for years and people who don't like cranberry sauce request that I make this at our events! It's different and great! This is a nice change of pace. and I've yet to meet anyone who doesn't like it! Tastes best if stored in refrigerator overnight.

Provided by Summer Jeremy Womack

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 50m

Yield 10

Number Of Ingredients 4

1 (16 ounce) can pineapple chunks with juice
water as needed
1 cup white sugar
1 (12 ounce) bag fresh cranberries

Steps:

  • Drain juice from canned pineapple into a measuring cup. Fill the measuring cup with enough water to equal 1 cup liquid altogether.
  • Stir pineapple juice mixture and sugar together in a saucepan; bring to a boil, stirring constantly. Add cranberries and return to a boil. Reduce heat to low and simmer until cranberries burst, about 10 minutes.
  • Mix pineapple chunks into cranberry mixture. Cool to room temperature before serving.

Nutrition Facts : Calories 120.1 calories, Carbohydrate 31.2 g, Fat 0.1 g, Fiber 1.9 g, Protein 0.3 g, Sodium 1.2 mg, Sugar 27.9 g

CRANBERRY SAUCE SALSA



Cranberry Sauce Salsa image

Don't toss that little bit of cranberry sauce leftover from Thanksgiving dinner. This recipe, which we developed for a special kids' edition of The New York Times, calls for making it into a savory-sweet salsa that everyone will love. Just add some chopped fresh tomatoes, onion, garlic, cilantro and jalapeño to prepared whole cranberry sauce (not the jellied stuff). Stir in some lime zest and juice, and a sprinkling of chile powder, cumin and cayenne. Serve with enchilada pie or tortilla chips, and consider stocking canned cranberry sauce in your cabinet all year long.

Provided by Margaux Laskey

Categories     easy, snack, dips and spreads, appetizer, side dish

Time 10m

Yield About 1 cup

Number Of Ingredients 12

1/2 cup whole cranberry sauce (homemade or canned)
1/2 cup cherry or grape tomatoes, chopped
1/4 cup onion, finely chopped
1/4 cup chopped fresh cilantro
1 jalapeño, finely chopped (seeds removed if you don't like it spicy)
1 clove garlic, minced
Zest of 1 lime
Juice of 1/2 a lime
1/8 teaspoon chile powder
1/8 teaspoon cumin
Dash of cayenne (optional)
Kosher salt and fresh ground pepper to taste

Steps:

  • In a medium bowl, combine cranberry sauce, tomatoes, onion, cilantro, jalapeno, garlic, lime zest and juice, chili powder, cumin and cayenne and stir to combine. Season with salt and pepper to taste.
  • Allow to rest for at least 30 minutes so the flavors can meld. Serve with enchilada pie or with a bowl of tortilla chips.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 0 grams, Carbohydrate 37 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 453 milligrams, Sugar 29 grams

SALMON WITH SPICY CUCUMBER-PINEAPPLE SALSA



Salmon with Spicy Cucumber-Pineapple Salsa image

Any way you slice it, the versatile Kirby cuke is a must-have. Match it with fast fish fillets or with a burger for a fresh and refreshing change.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 10

2 tablespoons fresh lime juice (from 1 lime)
1 tablespoon honey
2 tablespoons vegetable oil
2 Kirby cucumbers, finely diced
1 cup finely diced fresh pineapple (about of a whole pineapple)
2 scallions, thinly sliced
1 jalapeno chile (ribs and seeds removed), minced
1/4 cup fresh basil leaves, chopped
coarse salt and ground pepper
4 skin-on salmon fillets (6 to 8 ounces each), patted dry

Steps:

  • In a medium bowl, whisk together lime juice, honey, and 1 tablespoon oil; add cucumbers, pineapple, scallions, jalapeno, and basil. Season with salt and pepper; toss gently to combine.
  • Generously season salmon on both sides with salt and pepper. In a large skillet, heat remaining tablespoon oil over medium-high; add salmon, skin side down. Cook until skin is crispy and salmon is opaque about 3/4 of the way through, 4 to 6 minutes. Turn salmon over, and continue to cook just until opaque throughout, 2 to 4 minutes. Serve salmon topped with salsa.

Nutrition Facts : Calories 385 g, Fat 20 g, Fiber 1 g, Protein 40 g

PINEAPPLE SALSA



Pineapple Salsa image

This is a simple salsa with a bright acidity, one that you could temper with some diced mango if you like. I've called for a single jalapeño. You could use two if you like. Just keep all the flavors in balance - sweet, salty, sour and fiery. It's terrific on pork and with grilled fish, on tacos or as an accompaniment to breakfast eggs.

Provided by Sam Sifton

Categories     condiments, side dish

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 8

2 teaspoons chile powder
1 teaspoon salt
1/2 teaspoon ground coriander
1/2 medium pineapple, peeled, cored and cut into dice
1 medium red onion, peeled and diced
1 jalapeño, seeded and diced
1 tablespoon lime juice, or to taste
1/4 cup chopped fresh cilantro leaves

Steps:

  • In a small bowl, mix together the chile powder, salt and ground coriander.
  • In a medium bowl, toss together the pineapple, onion and jalapeño, then add the lime juice and cilantro leaves, and season to taste with the spice mixture.

Nutrition Facts : @context http, Calories 37, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 175 milligrams, Sugar 6 grams

CRANBERRY PINEAPPLE SALSA



Cranberry Pineapple Salsa image

Provided by Lillian Chou

Categories     Condiment/Spread     Onion     Side     Roast     Thanksgiving     Vegetarian     Dinner     Cranberry     Pineapple     Cilantro     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1 (4-pounds) pineapple, peeled, cored, and cut into 1/2-inch pieces
1medium onion, chopped
1 tablespoon vegetable oil
1 (12-ounces) bag fresh cranberries (3 1/2 cups; not frozen)
1/3 cup packed dark brown sugar, or to taste
1/4 cup Seville orange juice (or 2 tablespoon each of fresh lime juice and regular orange juice)
1 cup packed cilantro sprigs, coarsely chopped

Steps:

  • Preheat oven to 450°F with rack in upper third.
  • Toss pineapple and onion with oil and 1/2 teaspoon salt in a large 4-sided sheet pan, then roast, stirring occasionally, until charred in spots, 40 minutes to 1 hour.
  • Meanwhile, pulse cranberries in a food processor until coarsely chopped, then transfer to a large bowl and stir in 1/3 cup brown sugar.
  • Add hot roasted-pineapple mixture, stirring until sugar has dissolved, then stir in citrus juice. Season with brown sugar and salt. Cool, then stir in cilantro. Let stand, covered, 1 hour.

PAM'S PINEAPPLE CRANBERRY SALSA



Pam's Pineapple Cranberry Salsa image

Apples and cranberries give this salsa a holiday flavor, while garlic and jalapenos give it just the kick salsa needs. You can serve it up as a dip with chips, like a regular salsa, or as a complement to meat dishes. Sometimes I substitute half the sugar with Splenda to lessen the calories. Works and tastes great! -Pam Leni, Rockford, Illinois

Provided by Taste of Home

Time 1h

Yield 6 pints.

Number Of Ingredients 15

2 packages (12 ounces each) fresh cranberries
2 medium Granny Smith apples, peeled and cut into 1-inch chunks
1 large onion, cut into 1-inch chunks
1 large green pepper, cut into 1-inch chunks
4 garlic cloves
2 pickled seeded jalapeno peppers
1 can (20 ounces) crushed pineapple
1 cup sugar
1 cup packed brown sugar
2 teaspoons salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1-1/2 cups orange juice
2 tablespoons white vinegar
2 teaspoons lime juice

Steps:

  • Working in batches, pulse first six ingredients in a food processor until finely chopped. Transfer to a stockpot. Stir in remaining ingredients. Bring to a boil over high heat. Reduce heat; simmer, uncovered, until tender, about 15 minutes., Ladle hot mixture into six hot 1-pint jars, leaving 3/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.

Nutrition Facts : Calories 56 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 99mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 0 protein.

CRANBERRY-AVOCADO SALSA



Cranberry-Avocado Salsa image

Categories     Condiment/Spread     Sauce     Food Processor     Berry     Side     No-Cook     Cranberry     Avocado     Winter     Jalapeño     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 1/2 cups

Number Of Ingredients 8

1 yellow bell pepper
1 12-ounce bag fresh or frozen cranberries (3 cups)
1/2 cup sugar
1/4 cup orange juice
1 medium jalapeño chili, seeded, chopped
1 tablespoon grated orange peel
2 ripe avocados, halved, pitted, peeled, diced
1/4 cup chopped fresh cilantro

Steps:

  • Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and chop bell pepper.
  • Combine cranberries, sugar, and orange juice in processor. Using on/off turns, coarsely chop cranberries. Transfer to medium bowl. Add bell pepper, jalapeño, and orange peel. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir avocados and cilantro into salsa. Season to taste with salt and pepper.

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From thestayathomechef.com


PINEAPPLE SALSA - DINNER AT THE ZOO
2018-06-11 Instructions. Place the pineapple, red onion, jalapeno, bell pepper and cilantro in a bowl. Stir in the lime juice and salt; Serve immediately or cover and refrigerate for up to 1 day before serving. Serve in a bowl, or in a hollowed out pineapple.
From dinneratthezoo.com


RECIPE: FRESH PINEAPPLE SALSA | WHOLE FOODS MARKET
Makes about 2 cups. Time 10 min. The tropical flavors of pineapple and lime combine with red onion, cilantro and serrano pepper for a salsa that's great with grilled pork, skirt steak, shrimp or tofu. It's also delicious with tortilla chips or spooned over tacos. For the best flavor, make at least 30 minutes ahead of time to allow the flavors ...
From wholefoodsmarket.com


FRESH PINEAPPLE SALSA RECIPE - COOKIE AND KATE
2019-05-02 Instructions. In a medium serving bowl, combine the pineapple, bell pepper, onion, cilantro, and jalapeño. Add the lime juice and salt, and stir to combine. Season to taste with additional lime juice (for zing) and/or salt (for more overall flavor) if …
From cookieandkate.com


PINEAPPLE, MANGO AND CUCUMBER SALSA RECIPE - RECIPELAND.COM
Great with many of the main dishes, such as BBQ, grilled fish or any recipe that calls for salsa. ... Pineapple, Mango and Cucumber Salsa Pineapple, Mango and Cucumber Salsa Pineapple, Mango and Cucumber Salsa. RELATED. Pineapple-Bran Whole-Wheat Muffins. Apple-Glazed Roast Pork- Crockpot. Apfelpfannkuchen (German Apple Pancakes) Collections. Apple 2004; …
From recipeland.com


APPLE CRANBERRY SALSA RECIPE - CUISINART.COM
With the machine running, add the 2 tablespoons of rice vinegar and 1 teaspoon of honey, process to combine, 10 seconds. Add the apple pieces to the work bowl, pulse to chop, 15 - 20 times. Add the chopped apple mixture to the large bowl along with the drained onions and salt. Toss gently to combine. Add more vinegar and honey as needed.
From cuisinart.com


GRILLED CHICKEN WITH PINEAPPLE SALSA RECIPE - HEALTHY FITNESS MEALS
2020-02-01 Instructions. Heat a grill over medium-high heat. Drizzle the olive oil over the chicken breasts and season generously with salt and pepper, lemon pepper or seasoning of choice. Grill for 4-5 minutes on each side or until cooked through. While the chicken is cooking, combine the cucumber, pineapple, red onion and cilantro in a bowl.
From healthyfitnessmeals.com


CRANBERRY SALSA RECIPE - THE GIRL WHO ATE EVERYTHING
2021-11-15 Instructions. Place all of the ingredients in a food processor (EXCEPT CREAM CHEESE) and pulse until desired consistency. I like mine fairly fine. Chill in the fridge for a couple of hours (preferably overnight) to allow the salsa to …
From the-girl-who-ate-everything.com


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