Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Gingered Pineapple Salsa With Toasted Coconut

Recipe from: MRSJSPANTS *
Servings: 2 quarts

Really nice served along side chicken, fish or pork. Also can be used as a dip for crackers. You can also use fresh pineapple for this. The jalepeno's are optional but if you like sweet and hot like I do add them you won't be sorry., This makes 2 quarts of salsa.

1 20 ounce can pineapple chunks in juice
1 20 ounce can crushed pineapple in juice natural juice
1 cup toasted shredded coconut
1 cup thinly sliced scallion, green part only
¼ cup fresh jalapeño, seeded and chopped—optional
1½ teaspoons minced fresh ginger
½ cup water
½ cup sugar
1 tablespoon salt
juice and zest of 2 lemons
½ cup fresh cilantro

Combine ingredients in a large serving bowl. Mix well and refrigerate until ready to serve.


Search for Recipes, Search using Google, or Return to Cookbook Index