Spicy Pineapple And Mint Salsa Recipes

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and chop., In a stockpot, combine remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 15-20 minutes or to desired thickness., Carefully ladle hot mixture into seven hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Steps:

• In a medium bowl, combine the onion, chiles, garlic, orange and lime juices, and pineapple. Add oil; stir to combine. Let stand at room temperature at least 15 minutes or up to 1 hour. Just before serving, add mint; toss to combine.

Steps:

• Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pineapple, covered, over medium heat for 3 to 5 minutes on each side or until golden brown. Grill jalapenos until tender, turning occasionally., Let pineapple and peppers cool slightly; finely chop and transfer to a large bowl. Add the remaining ingredients. Chill at least 2 hours. Before serving, allow salsa to come to room temperature.

Steps:

• In a medium bowl, combine the onion, chiles, garlic, orange and lime juices, and pineapple. Add the oil; stir to combine. Let stand at room temperature at least 15 minutes or up to 1 hour. Just before serving, add the mint; toss to combine.
• Fit to Eat Recipe
• (Per serving)
• Calories: 176
• Fat: 3g
• Cholesterol: 0mg
• Carbohydrate: 42g
• Sodium: 5mg
• Protein: 2g
• Fiber: 4g