RECIPE: PINEAPPLE TOMATO SALSA

I love the sweet spiciness of this salsa... pineapple, tomato, and a onion and jalapeno for heat. I'm a bit of a wimp when it comes to jalapenos. I always add 1/2 of the recommended amount. Taste. Then add more if I want to. You can't take it out if it is tooo hot! Sometimes, I make the recipe with half the jalapenos then split it into two bowls. I add the remaining jalapeno to one of the bowls and label that one HOT for my guests who like a lot of heat.

Pineapple Tomato Salsa is great on fish, grilled meat, pork, or even on its own. I always serve it with my  Slow-Roasted Chipotle Pork  or Tequila Lime Tuna recipe. (Photo by Arden Photography and bowl by Earthborn Pottery)

Pineapple Tomato Salsa is great on fish, grilled meat, pork, or even on its own. I always serve it with my Slow-Roasted Chipotle Pork or Tequila Lime Tuna recipe. (Photo by Arden Photography and bowl by Earthborn Pottery)

PINEAPPLE TOMATO SALSA

Difficulty: Easy

Prep Time: 20 minutes    Cook Time: no cook recipe 

INGREDIENTS

3 cups fresh pineapple, diced very small

1 large ripe red tomato, seeded and diced very small          

1 tablespoon minced garlic

3 tablespoons fresh chopped cilantro

¼ cup lime juice                       

½ cup red onion, diced very small

3 tablespoons olive oil

Salt to taste

1 tablespoon jalapeno pepper, seeded and minced very small

DIRECTIONS:

Combine all ingredients and chill. Taste and add more jalapeno pepper if you like a spicy hot salsa. This has medium heat. Perfect condiment with fish, pork, and chicken. Let this sit out about 15 minutes before serving time.

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RECIPE: TWO BERRY COMPOTE FOR ICE CREAM, PANCAKES, ETC

TWO BERRY COMPOTE

Difficulty: Easy

Prep Time: 5 minutes    Cook Time: 10 minutes

This berry compote recipe will be your new favorite go-to for desserts, spooned over pancakes, on biscuits, or drizzled over ice cream. Delicious served hot or cold; keep some in the fridge or make it in a flash. Makes any recipe a little more elegant and you can even use frozen fruit if you must.

1 cup fresh strawberries, raspberries, or blackberries

1 cup fresh blueberries

2 tablespoons granulated sugar

1 teaspoon fresh lemon juice

¼ teaspoon lemon zest

¼ cup Chambord liqueur (crème de cassis will also work)

Put the sugar into a saucepan over medium heat for about one minute or until the sugar begins to melt slightly. (Watch it because it will burn quickly!) Add the fruit, lemon juice and zest and toss to coat. Increase the heat slightly and cook and stir for 2 minutes until the sugar is melted and the fruit has broken down slightly. Remove from the heat. Stir in the liqueur. Carefully return to the heat and cook 1 minute more. Allow to cool slightly before using. Will keep up to a week in the refrigerator. 

RECIPE: SPICY SPEEDY FOOD PROCESSOR TOMATO SALSA

This is one of those recipes you can whip up fast when friends drop in… and if you don’t have all of the ingredients, it really does not matter. Use what you have; it is perfectly okay to omit the cilantro and add Italian parsley or omit the jalapeno and add your favorite pepper.

Normally, if I'm serving chips and salsa, I will stop by my favorite Mexican restaurant and pick up warm chips to serve but this salsa is so good, any old chip will do.

spicy speedy tomato salsa Martie Duncan

Difficulty: Easy

Prep Time: 10 minutes   Cook Time: no cook recipe

INGREDIENTS

1 small white onion, quartered

2 small jalapeno peppers, halved, seeded

1 clove garlic, crushed

1 teaspoon olive oil

Juice from 1 lime

¼ teaspoon lime zest

1 teaspoon kosher salt

¼ teaspoon ground black pepper

4 large red tomatoes, quartered, seeded

1 green tomato, quartered, seeded

1/3 cup cilantro, roughly chopped

Pinch red pepper flakes, optional

 INSTRUCTIONS:

Add the first 2 ingredients into the bowl of your food processor. Pulse until very finely chopped. Add the next six ingredients and pulse until chopped but not runny- leave the texture as whole as you can. Add the tomatoes and pulse 6-8 times depending on how chunky you like your salsa. Add the cilantro and pulse 1-2 more times. Check the seasoning; you may want to add more salt and maybe a pinch of red pepper flakes to up the heat. Serve with tortilla chips or over eggs for breakfast. 

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