Orange Pineapple Salsa Recipes

THE BEST PINEAPPLE SALSA

Steps:

• In a large bowl, combine all of the ingredients and stir well.
• Serve immediately or refrigerate in an airtight container for up to 3 days.
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ORANGE & PINEAPPLE SALSA

Steps:

• Peel the oranges and remove all the white pith.
• Separate the orange sections from the membranes and cut each section into 1/4-inch pieces.
• In a large bowl mix the oranges, pineapple, onion, jalapeno, lime juice, and salt, using a large spoon.
• Refrigerate or serve at room temperature.

PINEAPPLE ORANGE MIMOSAS

Steps:

• Divide a bottle of champagne among 4 glasses. Stir together 1/4 cup pineapple juice and 1/4 cup orange juice; pour over the champagne. Top each mimosa with 1/2 tablespoon orange liqueur. Garnish with orange and pineapple wedges.

SWEET PLANTAIN SOUP WITH PINEAPPLE BLOOD ORANGE SALSA

Steps:

• In a small glass bowl, combine all the ingredients for the salsa and toss together gently. Cover and refrigerate for up to 4 hours before using. In a large heavy skillet, heat the butter over medium heat. Add the plantains with their flat sides down and saute for about 2 minutes, or until slightly softened but not brown. Turn to the other side, add the oregano, leeks and parsnips, cover the pan and cook until all the vegetables are tender, about 10 minutes, stirring occasionally. Transfer the vegetables to a food processor and puree until smooth, pulsing the machine and scraping down the sides of the machine as necessary. Add 2 cups of the chicken stock, puree to mix, and transfer the mixture to a medium saucepan. Whisk in the remaining chicken stock and the milk, add the lemon juice, and place the pan over medium high heat. When the soup comes to a boil, reduce the heat to low, cover the pan and simmer for 10 minutes, stirring occasionally. Add the salt and pepper. Serve in shallow soup bowls, garnished with a dollop of the salsa.

AJI AMARILLO-PINEAPPLE SALSA

Steps:

• Combine all ingredients in medium bowl. Season with salt and pepper. Let stand 2 hours, tossing occasionally. (Can be made 1 day ahead. Cover and refrigerate.)
• *Available at Latin American markets.

PINEAPPLE SALSA

Steps:

• In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, green chile peppers, orange juice, and cilantro. Season with cumin, salt, and pepper. Cover, and chill in the refrigerator until serving.

MANGO PINEAPPLE SALSA

Steps:

• In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.

PINEAPPLE SALSA RECIPE BY TASTY

Steps:

• Mix all ingredients together in a large bowl.
• Serve with chips or as a topping on your favorite meal.
• Enjoy!

PAM'S PINEAPPLE CRANBERRY SALSA

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.

ORANGE & APPLE SALSA

Steps:

• combine all ingredients in a bowl, chill until ready to serve.