Pineapple Salsa

Pineapple Salsa

Ingredients:

2 (20 oz) cans sliced pineapple, drained and chopped
7 to 8 tablespoons fresh cilantro, chopped
4 teaspoons lime juice
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

Directions:

Combine all ingredients in a large bowl.  Cover and refrigerate.

Serve chilled.

This recipe was inspired and researched by our recent trip to Honolulu, Hawaii.  This is technically a Caribbean salsa, but it's right at home in the Hawaiian islands too.  Here are some photographs of our trip this year.

Pineapple Lady, Oahu Hawaii, 2/8/14

Hibiscus Flower, Oahu Hawaii, 2/9/14

Makapuu Beach Park, Oahu Hawaii, 2/9/14

Kristin's Texas Caviar

Kristin's Texas Caviar

Ingredients:

1 can or bag of frozen white snow corn
1 can black beans, rinsed and drained
1 can black eyed peas, drained
1 green pepper, chopped
1 bunch green onions, chopped
3 - 4 tomatoes, chopped
1 small jalapeno, chopped
8 ounce Italian dressing

Tortilla chips

Directions:

Kristin 7/10/13

Mix together.

Often best prepared the night before so it can marinate.

Papaya Salsa

Papaya Salsa


Papayas are nutritional powerhouses.  

Ingredients:

1 papaya, diced
1 red bell pepper, diced
1/4  red onion, minced
3 or 4 tablespoons chopped cilantro leaves
3 teaspoons lime juice

Directions:

Slice the papaya open.  

Scoop out the seeds.  Cut the fruit away from the skin and dice the papaya. 

In a large bowl, toss the diced papaya with the diced red bell pepper, minced red onion, chopped cilantro leaves, and lime juice.   Enjoy!

PAPAYA SALSA IS A GREAT TOPPING FOR GRILLED CHICKEN OR FISH 

Pico de Gallo

Pico de Gallo

Ingredients:

4 large plum tomatoes, seeded and finely diced
1/2 medium white onion, finely diced
2 tablesppons fresh lime juice
2 tablespoons chopped cilantro
1 serrano chile, finely diced (optional)
Pinch of salt

Directions:

In a large bowl, toss all the ingredients together and let stand at room temperature for at least 1 hour.

The Pico de Gallo can be made ahead and refrigerated overnight. 

SERVE WITH STEAK TACO'S, SALADS, ETC

Mango - Cucumber Salsa

Mango - Cucumber Salsa

Ingredients:

1 mango, peeled and cut into 1/2-inch dice
1 medium cucumber, peeled, seeded and cut into 1/2-inch dice
1/4 cup chopped cilantro
2 tablespoons fresh lime juice
3 tablespoons white onion, cut into 1/2-inch dice
Season w/ salt

Directions:

In a bowl, combine the mango with the cucumber, cilantro, lime juice and onion.  Season with salt.

Serve the Mango - Cucumber Salsa with grilled Steak Taco's or Fish Taco's. 

David discovering the Mango - Cucumber Salsa @ the Shrimp Wagon.  Oahu, Hawaii

Frank tasting the local Fish Taco's w/ Mango - Cucumber Salsa.  Yummy!

(L) Garlic Fries  (R) Fish Taco w/ Mango - Cucumber Salsa