RECIPES: Salsas & Relishes

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Pineapple Salsa

Our thanks to Tori Brewster for sharing this delicious recipe from HouseofYum.com.

Pineapple Salsa. This blender salsa is loaded up with fresh pineapple, tomatillos, jalapeno, and cilantro. It’s bursting with a fresh, sweet and spicy flavor that is perfect when paired with chicken or fish.

Prep Time: 5 minutes       

Cook Time: 10 minutes

Servings: 8

EQUIPMENT:

• food processor large   
• baking sheet 

INGREDIENTS:

• 1 pound tomatillos husks removed and chopped into quarters 
• 1 jalapeno de-seeded and membranes removed
• 1 cup pineapple diced
• 1/2 white onion roughly chopped 
• 1 (4.5 ounce) diced green chiles
• ½ cup cilantro
• juice from 1/2 a lime
• ½ tsp salt  
• 1 cup water

RECIPE:

1. Line a large baking sheet with foil. Spread the chopped tomatillos, jalapeno, pineapple, and onion on the baking sheet.
2. Place under the broiler and bake for about 10 minutes.
3. Remove from heat and allow to cool for a few minutes.
4. Add all ingredients to food processor and pulse for about 30 seconds until all ingredients are combined and no large chunks remain.
5. Store in a sealed container in the refrigerator. Serve cold. Can be stored for up to 2 weeks.

Notes:

The water is to thin it out, use as much or as little as you need. Due to there not being ingredients that create a lot of juice such as regular salsa using red tomatoes, this recipe calls for water to thin it out. Once you blend the ingredients you will notice that the salsa is rather thick. Which makes it difficult to dip chips into. Add the water, as much as needed to get the consistency you prefer.

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Watermelon Salsa

Estimated time 20 minutes + chilling

YIELD  12 servings (3 cups)

INGREDIENTS

• 2 cups seeded finely chopped watermelon
• 1/2 cup finely chopped peeled cucumber
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped sweet red pepper
• 1 jalapeno pepper, seeded and minced
• 1/4 cup minced fresh cilantro
• 1 tablespoon minced fresh basil
• 1 tablespoon minced fresh mint
• 2 tablespoons honey
• 1 teaspoon lime juice
• Baked tortilla chip scoops

DIRECTIONS

1. In a large bowl, combine the watermelon, cucumber, onion, peppers and herbs. Drizzle with honey and lime juice; gently toss to coat.
2. Refrigerate for at least 1 hour. Serve with chips.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe from www.tasteofhome.com

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Easy 5-Ingredient Pineapple Salsa

Estimated time 15 minutes

YIELD  approx 1 cup

INGREDIENTS

• 1 cup pineapple (fresh, diced)
• 2 tablespoons onion (red, minced)
• 2 teaspoons cilantro (chopped)
• 2 tablespoons bell pepper (sweet red, minced)
• 1 tablespoon lime juice
• 1 dash salt

DIRECTIONS

1. Combine all ingredients.
2. Cover and refrigerate until serving time. Makes about 1 cup.

Recipe from thespruceeats.com by Diana Rattray

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Quick and Simple Raw Vegan Salsa Recipe

Estimated time 10 minutes

YIELD  2 cups (8 servings)

INGREDIENTS

• 2 cups tomatoes (chopped small)
• 1 to 2 garlic cloves (pressed or minced)
• 1/4 teaspoon sea salt (or to taste)
• 1 tbsp. lime juice
• 2 tablespoons fresh cilantro (minced)
• 1 tablespoon red onion (minced)
• 1/2 teaspoon cumin (ground)
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon jalapeño pepper (minced; or other chili pepper)

DIRECTIONS

1. In a large bowl, combine the chopped tomatoes, minced garlic, sea salt and lime. Next add in whatever optional ingredients you are choosing to add in: fresh minced cilantro, minced red onion, ground cumin, chili powder, cayenne pepper and minced jalapeno pepper or other chili pepper.
2. Mix gently to combine well, then chill until ready to serve.
3. If you can prepare this fresh homemade raw salsa in advance, all the better, to allow the flavors to fully develop. Chill for at least an hour, if you can, and add a bit more fresh chopped cilantro on top just before serving. Delish! Enjoy your simple and easy homemade raw salsa.

Recipe from thespruceeats.com by Jennifer Murray

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Corn Salsa (Relish)

Makes about 9 pints

INGREDIENTS:

• 10 cups whole kernel corn, fresh or frozen defrosted
• 2 ½ cups sweet red pepper, diced
• 2 ½ cups green pepper, diced
• 2 ½ cups celery, chopped
• 1 ¼ cups onion chopped
• 1 ¾ cups sugar
• 5 cups vinegar (5%)
• 2 ½ tablespoons salt
• 2 ½ teaspoons celery seed
• 2 ½ tablespoons dry mustard
• 1 ¼ teaspoon turmeric

RECIPE:

Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed.

Cover pan until mixture starts to boil, then boil uncovered for 5 minutes, stirring occasionally.

Mix dry mustard and turmeric and with a small amount of liquid from boiling mixture.

Add mustard and turmeric mix with corn to pot.

Return to boiling and cook 5 minutes while stirring occasionally.

Pack loosely while boiling hot into hot pint jars, filling to ½ inch from top.

Remove air bubbles. Wipe jar rims. Adjust lids.

            Process 15 minutes in a boiling water bath.

From

“So Easy to Preserve”

Cooperative Extension

University of Georgia

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Additional Salsa Recipes . . . 

Referenced at 8.10.19 at Marlene's Market and Deli

The Best Homemade Salsa (Fresh or for Canning)

from Mel's Kitchen Cafe  Yields 8-9 Pints

Fresh Summer Salsa

from Taste of Home  Yields 4 Cups

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TOMATO & PEACH SALSA

Estimated time 1 hr  30 mins

YIELD  12 Pints

INGREDIENTS

• 9 cups fresh peaches, chopped 
• 2 tablespoons lime juice (bottled)
• 4 cups fresh tomatoes
• 2 large green bell peppers, diced
• 1 large red bell pepper, diced
• 2 cups sweet onions
• 1⁄2  cup jalapeno, diced
• 1⁄4  cup cilantro
• 1  cup vinegar
• 3 garlic cloves, chopped
• 1 tablespoon cayenne pepper
• 3 tablespoons honey
• 1 tablespoon crushed red pepper flakes

DIRECTIONS

1. Peel, pit, and chop peaches, and mix with lime juice.
2. Peel and chop fresh tomatoes to measure 4 cups
3. Combine all fresh fruits and vegetables in a large stainless steel pot. Add vinegar, honey, cilantro, cayenne, and crushed red pepper.
4. Bring mixture to boil over medium heat. Cook for 3 minutes, stirring frequently.
5. Add any canned vegetables, and cook for 3 more minutes. .Continue frequent stirring.
6. Turn heat to simmer.
7. Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rim with clean cloth or napkin. Top with new sterilized lid. Screw on band tightly.
8. Place jars in canning pot. Add water, making sure tops of lids are covered.
9. Bring canner to boil, and process for 10 minutes.
10. Remove jars from canner, and place on towel in a cool spot.
11. In about an hour, check to make sure that lids have sealed. Refrigerate or reprocess any that are not sealed.
12. Allow to sit without moving for about 2 days.

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Cranberry-Jalapeno Dip

Yield:  about 4 servings

If you're looking for the most festive party snack ever, this is it. The combination of cranberries, jalapeno, and just the right amount of sugar makes this dip a favorite for its looks and its taste! It's different, it's delicious, and it makes a gorgeous table addition. What's not to love?

Refrigerate overnight for best flavor. Serve with tortilla chips.

INGREDIENTS:

• 2 (8 ounce) packages fresh cranberries
• 6 medium fresh jalapeno peppers, seeded and minced                                                                 
• 1 bunch fresh cilantro, roughly chopped
• 1½ cups white sugar
• 2 medium limes, juiced 1 ½ teaspoons salt
• ¾ teaspoon ground black pepper

For the DIRECTIONS, and additional information, visit allrecipes.com

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