Pineapple Mint Salsa Recipes

SPICY PINEAPPLE-AND-MINT SALSA

Steps:

• In a medium bowl, combine the onion, chiles, garlic, orange and lime juices, and pineapple. Add oil; stir to combine. Let stand at room temperature at least 15 minutes or up to 1 hour. Just before serving, add mint; toss to combine.

MINT JULEP FRUIT SALSA

Steps:

• Preheat the oven to 350 degrees F.
• Combine the sugar and cardamom in a small bowl. Spray the tops of the tortillas with cooking spray and sprinkle with the cardamom sugar. Cut each tortilla into 10 to 12 wedges and place on a cookie sheet in a single layer. Bake until crispy and golden, about 12 minutes. Remove from the oven and let cool.
• Meanwhile, make the salsa by combining the apples, pear, lime juice and preserves in a medium bowl. Fold in the strawberries, raspberries and bourbon. Cover and chill in the refrigerator for an hour to allow all the flavors to marry.
• Before serving, garnish the salsa with the mint. Serve with the tortilla chips.

PINEAPPLE SALSA

Steps:

• In a large bowl, combine the first 10 ingredients. Cover and refrigerate until serving. 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!

PINEAPPLE-MINT SALSA

Steps:

• Mix all ingredients together in a bowl.
• Cover and refrigerate until ready to serve.

SEARED PINEAPPLE SALSA

Steps:

• Heat 1 tablespoon coconut oil in a cast-iron skillet over medium heat. Add the pineapple and sear until very dark on one side, 5 to 10 minutes; it should look almost burned. Flip and add the remaining coconut oil if the skillet looks dry. Cook on the other side until darkly seared, 5 to 10 minutes. Add the tequila and cook an additional minute to deglaze the skillet. Remove the pineapple to a cutting board and let cool before cutting into small dice.
• Add the pineapple and any remaining tequila liquid to a bowl. Add the cilantro, onion, lime juice and jalapeno. Toss to combine, taste and adjust the seasoning with salt and pepper. Sprinkle the top with the toasted coconut and serve with tortilla chips.

SPICY PINEAPPLE AND MINT SALSA

Steps:

• In a medium bowl, combine the onion, chiles, garlic, orange and lime juices, and pineapple. Add the oil; stir to combine. Let stand at room temperature at least 15 minutes or up to 1 hour. Just before serving, add the mint; toss to combine.
• Fit to Eat Recipe
• (Per serving)
• Calories: 176
• Fat: 3g
• Cholesterol: 0mg
• Carbohydrate: 42g
• Sodium: 5mg
• Protein: 2g
• Fiber: 4g

PINEAPPLE "SALSA"

Steps:

• Place the pineapple, mint, jalapeño(s), lime juice, and brown sugar in a nonreactive mixing bowl, but don't mix them until 5 minutes before you are ready to serve. Taste for seasoning, adding more lime juice and/or brown sugar as necessary.
• Slivered mint keeps this "salsa" in the realm of a salad. If you really want to push the limits try substituting chopped fresh cilantro for the mint.

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.

MILD PINEAPPLE SALSA

Steps:

• Place pineapple, red bell pepper, shallots, lemon juice, basil, and red pepper flakes in a glass bowl; stir well.
• Refrigerate for at least 1 hour to allow the flavors to mingle.