Mexican Pineapple Salsa
1 large Fresh Pineapple
1-1/2 cups chopped fresh tomato
3 tbs chopped onion
3 tbs chopped fresh cilantro or parsley
1 tbs balsamic vinegar
1 clove garlic, minced
1 fresh or canned jalapeno, finely chopped
salt & pepper
Twist crown from pineapple. Cut pineapple lengthwise in quarters.
Cut fruit from shells with knife, trim off core. Cut fruit into chunks.
Measure 3 cups for recipe; refrigerate remaining for another use, such as
salad.
Combine pineapple with remaining ingredients. Cover; refrigerate at least one
hour, to blend flavors.
Granny's Pineapple Salsa
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1 cup fresh pineapple, diced
1 red grapefruit - segments removed and diced
1 naval orange - segments removed and diced
1 lemon - segments removed and diced
1 lime - segments removed and diced
1 red bell pepper - diced small
1/2 medium red onion - diced small
1 bunch green onions - diced
1 tablespoon mild chili powder
1/2 cup cilantro, chopped
1 teaspoon salt
cup brown sugar
To remove the segments of the citrus fruit, using a paring knife, cut off
the ends down to where you see the fruit to make it flat on both ends. Placing
it on your cutting board with one of the cut sides down, use your knife to cut
the rind and membranes away from the fruit, top to bottom, revealing the heart
of the fruit. At this point, you can see the lines dividing the segments of
the fruit. Using your paring knife, carefully cut on either side of the
segment lines, working toward the center of the fruit. This will release the
flesh of the segments from the membranes that hold them all together. Remove
any seeds and carefully cut the segments into small pieces. Combine in a large
bowl with the remaining ingredients.
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