Pineapple Salsa Recipe With Papaya And Chili Food

GRILLED TUNA WITH HOT PINEAPPLE-PAPAYA SALSA

Steps:

• Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of tuna with salt and cracked pepper. Place tuna on hot pan and cook 2 to 3 minutes per side for medium doneness.
• Meanwhile, in a medium bowl, combine pineapple, papaya, onion, chile pepper, lime juice, cilantro, and chili oil. Mix well and season, to taste, with salt. Serve tuna over noodles and spoon salsa over top.

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 RECIPE WITH PAPAYA AND CHILI

Steps:

• Prepare a boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
• Combine all ingredients in a large stainless steel saucepan and 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 hot jars, leaving ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on the jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
• Process jars for 15 minutes, adjusting for altitude. Turn off heat, remove the lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when the center is pressed.

PAPAYA PINEAPPLE SALSA RECIPE

Steps:

• In small mixing bowl combine all ingredients; toss to combine.
• Serve cold with tortilla chips.
• Enjoy your Papaya Pineapple Salsa Recipe!

SPICY PAPAYA & PINEAPPLE SALSA

Steps:

• Mix all ingredients in medium bowl. Cover.
• Refrigerate until ready to serve.

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.

PINEAPPLE SALSA

Steps:

• Mix 3 chopped tomatoes, 1 diced seeded jalapeno, 1 diced red onion, 1 cup diced pineapple, 4 tablespoons chopped cilantro, 1/4 teaspoon each ground cumin and ground allspice, a pinch of sugar and salt to taste.

MANGO-PINEAPPLE SALSA

Steps:

• Cut mangoes, pineapple, red bell pepper, and red onion into 1/4-inch cubes.
• Combine all ingredients in a large bowl.
• Cover and refrigerate for several hours 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.

PINEAPPLE, PAPAYA & MANGO SALSA

Steps:

• All the work is in dicing the fruit.
• One whole pineapple is around 2 1/2 cups, 2 medium papaya and 2 medium mangoes are around 2 cups per each fruit to give you a hint about how much to get.
• Combine everything and stir very, very gently.
• Chill for at least 6 hours.
• Keeps in fridge for 4-5 days.