Posts Tagged ‘pineapple’

11
Mar

3 salsas

   Posted by: Livia    in hors d'oeuvres, Recipe, sauces, vegan, vegetarian

So I bought a pineapple and a couple magoes with plans to experiment with possible salsas to make for the Cooking with Catladies dinner this coming weekend. I put it off for a bit, and then the fruit was perfectly ripe and making it clear that it would not wait for the 15th.

So here were my experimental salsas:

Pineapple/Grape Salsa
This one is designed to be light a fresh and perky, and it succeeded admirably.

Cut 2/3rds of a pineapple into 1cm dice. Slice seedless red grapes in half until the quantities of pinapple and grapes are equal.

Peel ginger and cut several paper thin slices against the grain. Then stack those slices and cut them into strips. Add to the fruit.

Slice the flesh off of 1 jalepeno pepper, and cut that into thin strips. Add to fruit.

Mix everything together and put into a jar.

Make a syrup of 1 tsp honey, 1 tsp sugar, 1/4 cup water, 1/4 cup rice vinegar. Reduce by 1/3 or until bored, whichever comes first.

Pour in enough to make the salsa wet, but not drippy – maybe halfway up a tightly-packed jar. Close the lid, and let sit overnight.

Pineapple Habanero
This one was meant to be just a bit too strong for my tastes, just in case someone particularly macho came by. Therefore, I didn’t make a lot of it. But also, it annoys me when very spicy food is only spicy, so I was trying to get a bit of layering to the flavor. The end result is delicious, but not hot enough at all.

Finely mince 1/3 of a pineapple

Cut the flesh off of 1 3 habanero peppers, and slice it as finely as possible.

In a mortar and pestle, crush together 2 clove heads, 6 allspice berries, and some nutmeg.

Stir all together.

Make a syrup of: the juice of 2 limes, 1 tsp buckwheat honey, 2 tsp brown sugar, and 1/4 cup white balsamic. Boil until it thickens a bit, and then pour sparingly over the salsa.

Let sit overnight. (Hoping this one might last a week)

Mango and Green Pepper SalsaOddly, this one ended up being the hottest of the lot, but that’ll depend on the next jalepeno I buy. I like the crisp texture of the green pepper here.

Dice a ripe mango as best you can, but it’s better for the mango to be ripe and sweet than to have a perfect dice

Cut the flesh off the seeds of the bell pepper in about 5 passes, and then cut those strips into narrow strips (so you end up with pieces about 2mm x 4cm) – this will make the width of the bite about the same, the pieces still large enough to be crunchy, and yet it will still fold into everything smoothly as salsa should.

Thinly slice 1/2 of a jalepeno all the way through. Then mince those slices and add them, including seeds.

Add the zest of 1 lime.

Stir all together, and pack it into a jar.

Pour white vinegar into the tightly-packed jar until it comes about halfway up the fruit. Let sit overnight.

Now to see if they can be replicated. *grin*

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5
Jun

Pineapple

   Posted by: Livia    in dubious, Food

I picked out a wonderfully promising pineapple that smelled just right and the leaves at the top were just the right kind of loose (like it was ripe rather than like fifty people before me had been tugging at those leaves, too).

Only it wasn’t sweet, and now I am sad.

So instead of just gorging myself on plain fruit, I’ll put it with meat, I suppose.

Does anyone have a favorite pineapple salsa or chutney recipe?

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In other news, the first ripe tomato will be ready to pick by tomorrow.

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Comments included: Pineapple tomato salsa; rubbing them with Jamaican jerk paste and grilling them on skewers

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