Grilled Tropical Salsa Print

grilled-tropical-salsa

Sweet and Spicy plays it up in this salsa.  So simple to throw together an 8 year old kid can do it.  In fact, a cool 8 year old DID MAKE THIS.

This is the second recipe I wanted to highlight from the Hopkins County 4-H Food Show.  In case you missed my last post about the show, read the Peanut Butter Cocoa Balls recipe.

Grilled Tropical Salsa would be perfect with tortilla chips, inside a quesodilla, or right on top of chicken or beef fajitas.

HERE'S ALL IT TAKES

  • 2 fresh pineapple slices, 1/2 inch thick
  • 2 roma tomatoes, seeded and diced
  • 1/4 cup purple onion, chopped
  • 1 jalapeno, cleaned and minced
  • 2 tablespoons oil
  • 1 tablespoon fresh lime juice
  • 1 tablespoon brown sugar
  • salt to taste

Grill the pineapple on medium high heat for approximately 2 minutes on each side.  Remove form heat; cool and cut into bite-sized pieces.  Combine the pineapple with remaining ingredients.  Add salt to taste.  Makes 2 cups of salsa.

Comments

3 Responses to “Grilled Tropical Salsa”
  1. Brenda says:

    This salsa looks delicious. I am going to have to try one this because I am always admiring the nice salsas they make on cooking shows, and thinking I should make one with tropical fruit, instead of always sticking to the traditional tomato variety.
    For the gift card drawing:
    Brenda Sanchez
    VA
    edybrenjuarez@netzero.net

  2. Jill says:

    Go for it, Brenda! I was hesitant about fruit salsa until I made Jalapeno Peach Salsa last Summer. THAT was addictive! and wonderful with chicken quesadillas.

    Try both recipes and tell me which one you enjoyed more.

  3. Brenda says:

    This salsa looks delicious. I am going to have to try one this because I am always admiring the nice salsas they make on cooking shows, and thinking I should make one with tropical fruit, instead of always sticking to the traditional tomato variety.

    Brenda Sanchez
    VA
    edybrenjuarez@netzero.net

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