Pineapple Chili Salsa Recipes

CHILI-SEARED PORK WITH PINEAPPLE SALSA

Steps:

• In a medium bowl, combine the pineapple, tomato, lime juice, cilantro, and cumin. Toss to combine. Season with salt and black pepper, to taste. Set aside.
• Heat the oil in a large skillet over medium heat. Season the pork slices all over with chili powder. Place the slices in the hot skillet and sear 1 minute per side, until golden brown.
• Serve the pork slices with Pineapple Salsa spooned over top alongside Sauteed Green Beans.
• In a skillet, saute the green beans in butter until tender-crisp. Season with salt and black pepper, to taste. Before serving, add the almonds to the skillet and heat through until the almonds are toasted.

FRESH PINEAPPLE SALSA

Steps:

• Combine pineapple, red onion, bell pepper, jalapeno pepper, cilantro, lime juice, garlic, sugar, and salt. Stir to combine. Cover with plastic wrap and refrigerate for 1 hour so flavors can meld.

PINEAPPLE SALSA

Steps:

• In a large bowl, combine the first 10 ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

PINEAPPLE CHIPOTLE SALSA

Steps:

• In large bowl, mix all ingredients except chips.
• Cover and refrigerate until needed; serve with chips.

ROASTED PINEAPPLE AND PEPPER SALSA

Steps:

• Heat grill or grill pan to high.
• Place pineapple and mango on grill for 30 seconds to 1 minute or until desired grill marks are achieved. Let cool and dice.
• In a medium mixing bowl combine honey, lime juice, cilantro and season, to taste, with salt. Add remaining ingredients and toss. Let sit for 1 hour before serving.

PINEAPPLE CHILI SALSA

Steps:

• Prepare stockpot/canner and jars as directed in Ball canning directions.
• Combine ingredients in a large stainless steel saucepan.
• Bring to a boil over medium-high heat, stirring constantly.
• Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
• Ladle hot salsa into jars, leaving 1/2 inch headspace; remove air bubbles; re-measure headspace.
• If needed, add more salsa to meet recommended headspace.
• Wipe rim; center lid on jar and screw band until fingertip-tight.
• Process filled jars in boiling water for 15 minutes. Remove stockpot lid, wait five minutes, then remove jars, cool and store.
• Don't forget to check for proper seal before storing.

CARIBBEAN PINEAPPLE SALSA

Steps:

• Squeeze all of the liquid out of the tomato and chop finely.
• Put the brown sugar in a glass or ceramic bowl. Add the vinegar. Stir until the sugar dissolves. Add the remaining ingredients and combine. Store in an airtight container in the refrigerator for up to 2 days.

ROASTED PINEAPPLE-HABANERO CHILE SALSA

Steps:

• In a large, heavy nonstick dry skillet, cook the pineapple slices (in batches, if necessary) over low heat until caramelized, 6 to 7 minutes per side. (It is important to cook the pineapples on low heat so the sugars in the fruit develop deep flavor, without any burning.) Remove from the heat and cut the pineapple into 1/8-inch dice.
• In a large bowl, mix the diced pineapple with the chile, bell pepper, cilantro, and lime juice. Serve immediately for the freshest flavor, but you can make this salsa 1 to 3 hours ahead.

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.

EASY PINEAPPLE CHILI

Steps:

• Brown meat in a skillet and drain the oil.
• Stir in all other ingredients and cook on medium-low for 15 minutes, stirring occasionally.