Sunny Hot Salsa Pineapple Mango Kiwi Salsa Food

MANGO PINEAPPLE SALSA

Mango Pineapple Salsa image

This fruit salsa served with tortilla chips is great for summer barbecues. It can also be served alongside fish and chicken entrees. -Mary Gloede, Lakewood, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 2-2/3 cups.

Number Of Ingredients 10

Ingredients

1 cup chopped peeled mango
1 cup pineapple tidbits
1/2 cup diced sweet red pepper
1 plum tomato, seeded and chopped
3 tablespoons minced fresh cilantro
2 green onions, sliced
2 tablespoons lime juice
1 tablespoon lemon juice
1 jalapeno pepper, finely chopped
Tortilla chips

Steps:

In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.

Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein.

SUNNY'S MANGO MARGARITA SALSA

Sunny's Mango Margarita Salsa image

Provided by Sunny Anderson

Time 20m

Yield 3 cups

Number Of Ingredients 6

Ingredients

3 mangos, peeled and chopped
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 red jalapeno or serrano pepper, seeded and finely chopped
1 scallion, finely chopped (both white and green parts)
1 to 2 tablespoons margarita mix

Steps:

Add the mangoes, red onion, cilantro, jalapeno, scallion and 1 tablespoon margarita mix to a large bowl. Toss and taste, then add another splash of margarita mix if needed. Refrigerate until ready to serve.

PAN-SEARED PORK WITH PINEAPPLE-KIWI SALSA

Pan-Seared Pork with Pineapple-Kiwi Salsa image

Rejuvenate leftover pork slices by pan-searing them in olive oil (to create a golden brown crust) and then freshen everything up with a lively pineapple-kiwi salsa. If you want, you can also make this dish with boneless pork loin chops or lean sirloin steak (just cook the meat longer if you're starting from raw). I like to round out the dish with a store-bought mixed bean salad or combination of rice and black beans.

Provided by Robin Miller : Food Network

Categories main-dish

Time 19m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup diced pineapple (fresh or canned in juice)
1 cup peeled and diced kiwi (about 2 or 3 whole kiwi)
2 tablespoons chopped fresh cilantro leaves
1 jalapeno, seeded and minced
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
1 tablespoon olive oil
1 pound leftover roasted pork tenderloin, sliced crosswise into 1-inch thick slices
1 tablespoon chili powder

Steps:

In a medium bowl, combine the pineapple, kiwi, cilantro, jalapeno, and lime juice and toss to combine. Season, to taste, with salt and pepper and set aside.
Heat the oil in a large skillet over medium heat. Season both sides of the pork slices with salt and pepper. Rub the chili powder into both sides of the pork. Add the pork to the hot pan and sear 2 minutes per side, until golden brown. Serve the pork with the salsa spooned over the top.

PINEAPPLE MANGO SALSA

Pineapple Mango Salsa image

It's so hot here, and the bad news is that it's only June. What am I going to do a month from now?

Categories appetizers main dish

Time 15m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 whole Pineapple, Peeled And Diced
1 whole Mango, Diced
1/2 whole Medium Red Onion, Finely Diced
1 whole Jalapeno, Seeded And Diced
Fresh Cilantro, Chopped
1 whole Lime, Juiced
Dash Kosher Salt
Dash Granulated Sugar (optional)

Steps:

Combine diced pineapple, mango, red onion, jalapeno, and cilantro. Squeeze in lime juice and add salt and sugar if needed. Stir to combine. Serve within an hour with tortilla chips or on top of chicken or fish.

PINEAPPLE KIWI MANGO SALSA

Pineapple Kiwi Mango Salsa image

I developed this recipe because I wanted something a little different from the usual pineapple mango salsas out there. It's sweetness complements the spiciness of another dish very well....for example, It went really well with our ZWT3 team's jerk recipe! The jerk recipe is Recipe #234216, if you want to check that out. But, I think this salsa is also good by itself. Cooking time does not include time to let the salsa sit and absorb the flavors.

Provided by Annisette

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups fresh pineapple
1 cup fresh mango
1 tablespoon lime juice
1/3 cup purple onion, chopped
1/4 cup fresh cilantro, chopped
1 tablespoon fresh ginger, minced
1 tablespoon rum (or to taste)
1 tablespoon jalapeno, chopped fine
1 kiwi, chopped

Steps:

Place all ingredients in a bowl and mix together.
Let it sit to allow the flavors to mingle.

KIWI SALSA

Kiwi Salsa image

A no cook, refreshing Condiment for tortilla or jicama chips, top fish or chicken. Using the jicama for chips makes this a no fat, complex carbohydrate Good Eats! Give it a go!

Provided by Rita1652

Categories Kiwifruit

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 jicama, peeled
4 kiwi, peeled and diced (1 cup diced)
2 green onions, sliced
1/4 cup dried cranberries
1/4 cup diced pimento pepper, from jar
1 garlic clove, minced
1/2 teaspoon cilantro or 1/2 teaspoon parsley, minced
1/2-1 jalapeno, depending on how hot you like it, minced
salt and pepper
1 lime, juice of

Steps:

Slice jicama into 1/4 inch slices.
Cut slices in half.
Take 1/4 of the slices and dice, place in bowl.
Drizzle the slices with a touch of lime and set aside.
Add remaining ingredients to the diced jicama mixing all to blend. Using as much lime juice as desired.
Arrange corn or jicama chips around the bowl of the salsa. Or top your favorite grilled chicken or fish.

BLACK BEAN AND MANGO PINEAPPLE SALSA

Black Bean and Mango Pineapple Salsa image

Make and share this Black Bean and Mango Pineapple Salsa recipe from Food.com.

Provided by Sudie

Categories Sauces

Time 15m

Yield 12 cups

Number Of Ingredients 10

Ingredients

2 (15 ounce) cans black beans, rinsed and drained
2 garlic cloves, minced
2 jalapeno chiles, minced
6 tablespoons lime juice
1 cup red onion, minced
6 cups chopped mangoes (about 5 mangoes)
2 cups chopped pineapple
1/2 teaspoon hot pepper flakes
1 1/2 teaspoons salt
1/2 cup chopped cilantro

Steps:

Mix all ingredients in large mixing bowl.
Serve at room temperature.

FRESH MANGO PAPAYA KIWI SALSA

Fresh Mango Papaya Kiwi Salsa image

This versatile salsa may be refrigerated for several days. It is deliciously refreshing served with grilled fish or shrimp. The serrano chili is a small (1 1/2 inch long) green chili pepper. It is available canned or fresh. If a milder flavor is desired, remove the seeds of the chili. If canned, rinse under cold water as most of the heat is in the liquid.

Provided by Debloves2cook

Categories Sauces

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

2 mangoes
2 papayas
2 kiwi fruits
1 bunch cilantro
1 serrano chili
1 1/2 tablespoons lime juice
1 dash salt

Steps:

Peel fruit.
Coarsely chop mangoes, papayas, kiwis, cilantro and Serrano chili.
Add a dash of salt.
Toss with lime juice.
Garnish with cilantro.

Nutrition Facts : Calories 102.3, Fat 0.5, SaturatedFat 0.1, Sodium 33.5, Carbohydrate 26, Fiber 4, Sugar 18.6, Protein 1.4

PINEAPPLE-CUCUMBER SALSA

Pineapple-Cucumber Salsa image

Provided by Katie Lee Biegel

Categories appetizer

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 8

Ingredients

1 1/2 cups diced pineapple (from 1/2 medium pineapple)
1/2 English cucumber, seeds removed, finely diced
1/2 red onion, finely diced
1/2 jalapeno pepper, minced (remove ribs and seeds for a milder salsa)
1/2 small bunch fresh cilantro, chopped
Juice of 1/2 lime
Kosher salt and freshly ground pepper
Tortilla chips, for serving

Steps:

Combine the pineapple, cucumber, red onion, jalapeno, cilantro and lime juice in a large bowl. Season with salt and pepper to taste.
Serve the salsa with tortilla chips.

NEW ZEALAND KIWI SALSA

New Zealand Kiwi Salsa image

Make and share this New Zealand Kiwi Salsa recipe from Food.com.

Provided by MarraMamba

Categories Sauces

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 8

Ingredients

3 -4 ripe kiwi fruits, peeled, carefully chopped
1/4 cup pomegranate seeds (arils)
1/2 avocado, peeled and chopped
1 tablespoon green onion, thinly sliced
1 tablespoon chopped jalapeno pepper (fresh or canned)
1 tablespoon chopped fresh cilantro
1 teaspoon olive oil
salt and pepper

Steps:

Place the kiwifruit, pomegranate seeds, avocado, green onion and olive oil in a medium sized bowl.
Starting with just a teaspoon of chopped jalapeño, gently fold in and add more to your desired level of heat. Add cilantro. Add salt and pepper to taste.
Makes about 1 1/2 cups.

Nutrition Facts : Calories 244.4, Fat 13.9, SaturatedFat 1.9, Sodium 10.8, Carbohydrate 31.9, Fiber 10, Sugar 17.1, Protein 3.5

MANGO, PINEAPPLE & KIWI SALAD

Mango, Pineapple & Kiwi Salad image

Serve this fresh combination of tropical fruits as a salad or as an appetizer fruit salsa.

Provided by Land O'Lakes

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 mangos, peeled, cut into 1/2-inch pieces
2 kiwifruit, peeled, sliced 1/4-inch, cut in half
1 fresh pineapple, peeled, cored, cut into 3/4-inch pieces
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons freshly grated lime zest
1 teaspoon finely chopped fresh garlic
1 teaspoon chopped seeded red chile pepper

Steps:

Place mangoes, kiwifruit and pineapple in bowl; toss gently. Add all remaining ingredients; stir gently to coat. Let stand 10 minutes.
Serve at room temperature or refrigerate until serving time.

Nutrition Facts : Calories 100 calories, Fat .5 grams, SaturatedFat grams, Transfat grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 26 grams, Fiber 3 grams, Sugar grams, Protein 1 grams

GRILLED TUNA WITH HOT PINEAPPLE-PAPAYA SALSA

Grilled Tuna with Hot Pineapple-Papaya Salsa image

Provided by Robin Miller : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Cooking spray
4 tuna steaks (about 5 ounces each)
Salt and freshly cracked black pepper
1 cup diced pineapple
1 ripe papaya, peeled, seeded and diced
1/4 cup minced red onion
1 serrano chile pepper, seeded and minced
2 tablespoons fresh lime juice
2 tablespoons freshly chopped cilantro leaves
1 teaspoon hot chili oil
8 ounces somen noodles, cooked according to package directions

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.

PINEAPPLE MANGO SALSA

Pineapple Mango Salsa image

Provided by Food Network

Categories condiment

Time 20m

Yield 10 to 12 servings (about 1 quart)

Number Of Ingredients 10

Ingredients

2 cups diced fresh pineapple
2 cups diced fresh mango
1 cup diced red bell pepper
1/4 cup fresh cilantro leaves, chopped
1/4 cup fresh lime juice
Pinch cayenne pepper
Pinch ground cumin
Pinch sea salt
1 jalapeno, seeded and diced
One 5-ounce bag blue corn tortilla chips, for dipping

Steps:

Gently mix the mango, pineapple, bell pepper, cilantro, lime juice, jalapeno, cayenne, cumin and salt in a medium to large mixing bowl.

MANGO SALSA

Mango Salsa image

This easy Mango salsa recipe has the perfect combination of sweet and spicy. Enjoy this with your favorite Mexican dish, seafood or with tortilla chips.

Provided by Eating on a Dime

Categories Appetizer

Time 15m

Number Of Ingredients 8

Ingredients

2-3 large (about 2 ½ cups mangoes, finely diced)
¼ cup red onions (finely diced)
1 red bell pepper finely diced - about 2/3 cup
1 Jalapeno (about 2 tablespoons, seeds removed and minced)
¼ cup cilantro leaves (finely chopped)
Juice from 1 large lime (about 2 tablespoons)
1/4 teaspoon ground cumin (optional)
Salt and pepper to taste

Steps:

Chop and add mangoes, red onions, pepper, jalapeno and cilantro to large bowl
Stir to combine
Juice lime and pour over salsa
Season with salt, pepper and ground cumin if using
Stir to combine
Cover and place in refrigerator at least 15 minutes before serving
Serve with tortilla chips and lime wedges
Store leftovers in refrigerator up to 2 days

Nutrition Facts : Calories 30 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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