Mike's Strawberry Pineapple Jalapeño Salsa

Name: Mike's Strawberry Pineapple Jalapeño Salsa
Total time: 300 s
Yield: 4 servings
Cuisine: American
Ingredients: ● For The Salsa; 2 Cups EX Firm Strawberries [diced]; 2 EX LG Jalapeños [diced - seeds removed]; 1/2 Cup EX Firm Tomatoes [diced - seeds removed]; 1/2 Cup Pineapple [diced - fully drained]; 1 Cup Fresh Cilantro Leaves [stems removed]; to taste Cracked Black Pepper & Cracked Sea Salt; Zest And Juice Of 1 Lime [2 1/2 tablespoons juice]; to taste Red Tabasco [i usually add about 10 dashes]; Quality Crackers; ● For The Options [as needed]; Cinnamon Chips; Leaves Lettuce; Tortilla Chips; Pita Chips; Baguettes

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

An easy, light, crisp, spicy, delicious, refreshing appetizer that always goes fast! Great work students!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

An easy, light, crisp, spicy, delicious, refreshing appetizer that always goes fast! Great work students!

Saved

Ingredients

5 mins

4 servings

● For The Salsa
2 CupsEX Firm Strawberries [diced]
2EX LG Jalapeños [diced - seeds removed]
1/2 CupEX Firm Tomatoes [diced - seeds removed]
1/2 CupPineapple [diced - fully drained]
1 CupFresh Cilantro Leaves [stems removed]
to tasteCracked Black Pepper & Cracked Sea Salt
Zest And Juice Of 1 Lime [2 1/2 tablespoons juice]
to tasteRed Tabasco [i usually add about 10 dashes]
Quality Crackers
● For The Options [as needed]
Cinnamon Chips
LeavesLettuce
Tortilla Chips
Pita Chips
Baguettes

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Steps

5 mins

1

Small dice your fruits and vegetables. De-seed your jalapeños and tomatoes. Zest your lime.
2

Gently mix everything together as not to bruise your fruits and vegetables and chill. We like to add Tabasco to this salsa. It gives her a nice little kick that actually pairs quite nicely with the strawberries and pineapples.
3

Serve with chips, quality crackers, toasted baguette bread or even atop seafood and meat dishes. Garnish with lime wedges and fresh cilantro. Serve Tabasco to the side. Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on January 26, 2016 19:33

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!