Marians Kupboard Pineapple Habanero Salsa Food

PINEAPPLE-HABANERO SALSA

Pineapple-Habanero Salsa image

Provided by Jeffrey Saad

Time 15m

Yield 10 servings

Number Of Ingredients 6

Ingredients

1 1/2 cups chopped fresh pineapple
1/2 cup fresh cilantro
1 orange habanero chile pepper, stemmed and chopped (remove seeds for less heat)
1/2 cup chopped white onion
1 tablespoon fresh lime juice
Kosher salt

Steps:

Add the pineapple, cilantro, habanero, onion, lime juice, 1/2 teaspoon salt and 1/2 cup water to a blender and puree until smooth.

PINEAPPLE-GINGER-HABANERO SALSA

Pineapple-Ginger-Habanero Salsa image

Provided by Bobby Flay

Categories condiment

Time 10m

Yield 4 cups

Number Of Ingredients 9

Ingredients

2 teaspoons grated ginger
2 green onions, thinly sliced
Juice of 1 lime
1 small red onion, finely diced
1 pineapple, sliced and grilled or roasted until just tender, diced
1/2 to 1 habanero chile, minced
Splash canola oil
Kosher salt and freshly ground black pepper
Corn tortilla or plantain chips, for serving

Steps:

Toss the ginger, green onions, lime juice, red onions, pineapple, chile and oil in large bowl. Season with salt and pepper. Serve on tortilla or plantain chips.

PINEAPPLE HABANERO SALSA

Pineapple Habanero Salsa image

This is a nice salsa that is especially good with any seafood. It goes particularly well with fresh Hawaiian ahi. I usually use a jalapeno pepper instead of the habanero to cool it down a notch. From Bon Appetit.

Provided by lazyme

Categories Low Protein

Time 40m

Yield 2 cups

Number Of Ingredients 9

Ingredients

1/2 pineapple, cored, peeled, rind reserved, coarsely chopped (2 cups)
2 tablespoons fresh pineapple juice, squeezed from reserved rind with your hands
2 tablespoons fresh lime juice
1 tablespoon molasses, mild
3 scallions, finely chopped
1/4 teaspoon habaneros (1/4 to 1/2) or 1/4 teaspoon scotch bonnet pepper, seeded and minced (1/4 to 1/2)
1 teaspoon fresh thyme, chopped
3/4 teaspoon salt
1/4 teaspoon ground allspice

Steps:

Toss all ingredients together in a bowl and let stand, stirring occasionally, 30 minutes, to blend flavors.
Salsa can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Nutrition Facts : Calories 105.8, Fat 0.2, Sodium 881.4, Carbohydrate 27.6, Fiber 2.4, Sugar 18.8, Protein 1.2

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