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.
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
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.
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