Kosher Pineapple Cranberry Salsa Pareve Food

CRANBERRY PINEAPPLE SALSA

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.

KOSHER PINEAPPLE CRANBERRY SALSA (PAREVE)

Steps:

• Cook and gently stir cranberries, sugar, and water in a large skillet over medium heat until the mixture begins to bubble. Reduce heat to low and cook until cranberries begin to soften and break down, about 5 minutes. Remove from heat and cool to room temperature.
• Combine pineapple, mango, cilantro, mandarin oranges, onion, and jalapeno together in a bowl; drizzle with orange juice. Stir cooled cranberries and pineapple mixture together. Refrigerate until chilled, at least 1 hour.

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.

CRANBERRY SALSA

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.

ZIPPY CRANBERRY SALSA

Steps:

• Combine well the cranberries, pineapple, sugar, pepper, cilantro, onions, jalapeno, and salt.
• Cover and chill 2 hours.
• Serve as a condiment with meat or as a dip for chips.

PINEAPPLE-CRANBERRY SALSA

Steps:

• Mix ingredients well and chill.
• The salsa will last several days in the refrigerator.