Squeeze every last ounce out of summer by making my Mango Pineapple Salsa! It’s sweet, spicy and so delicious!
I’m so excited for Fall, but I’m really going to miss the flavors of summer. So this week, I made a big batch of Mango Pineapple Salsa to keep summer going! I got the idea for this salsa from a Mexican restaurant we like to eat at here in Germany. I know that sounds strange… good Mexican food in Germany but this place had a sweet salsa that was made with mangos and I wanted to recreate it at home!
The first time I made it, I only used 1 mango and half a pineapple and the salsa was gone in one day. Yeah… I ate it all and was stingy about it too. I had no intention of sharing with my kids or my husband. Ha! My son loved it so much that I knew I needed to make it again so he could enjoy it. I doubled the batch this week and shared it with everyone!
I used my Nicer Dicer to chop all the fruit and veggies so the salsa came together in about 10 minutes! If you don’t have a Nicer Dicer, you really shoudl get one… it’s perfect for chopping and dicing, especially when you have a lot to do!
I love this sweet salsa so much, that I found myself eating it straight from the bowl. I mean, chips were good too but the flavors in this salsa are the perfect combination of sweet and spicy. I love it. And I don’t feel guilty at all about eating this salsa because there is nothing in it that’s bad for you. Fruit and veggies. Can’t get better than that!
As I was trying to decide who I was going to photograph the salsa I brainstormed different ways it could be served. I scanned my cabinets for props and came up with the idea to serve the salsa in a mason jar. I also had a metal round tray and thought the two would work perfectly together. I filled the mason jar with salsa, set it int he center of the tray with a serving spoon and surrounded it with chips. Perfect!
So don’t rush into Fall too quickly, there’s still a few days left of summer and you should definitely treat your family to this delicious and healthy salsa!
Wanna know more about my Nicer Dicer? You can buy one here!
Mango Pineapple Salsa
Yield: 8-10 cups
Prep Time: 20 minutes
Total Time: 20 minutes
2 large mangoes
1 large pineapple
1 medium/large red onion
2 bunches of cilantro
1-3 medium jalapenos
Peel the mangoes. Cut the flesh of the mango away from the seed in the center in large pieces. Dice the large pieces of mango into small chunks. To do this quickly, I used a Nicer Dicer using the smallest square blades to dice them into small, even pieces. Put the diced mango in a large bowl and sprinkle with 2-3 Tbsp of sugar.
Peel and core the pineapple. Dice the pineapple flesh into the same size chunks as the mango. I also used the same Nicer Dicer chopper for the pineapple. Add the pineapple to the mangoes and toss to combine.
Peel the skin off the red onion then dice it into small squares. Again, I used the Nicer Dicer for this step. Add the onions to the fruit.
Depending on how spicy you want your salsa deseed the number of jalapenos you want to use. For less spicy, only use one jalapeno. For more spicy, use three. After the jalapenos are deseeded, dice them finely. I did this by hand because I wanted a finer dice. Add it to the bowl and toss it all together.
Zest and juice the limes and pour it over the salsa then toss together.
Remove the stems from the bunches of cilantro then chop the leaves. Add this to the salsa and toss together.
Sprinkle 2-3 Tbsp of sugar over the salsa.
Salt and pepper to taste (I didn't measure this, but I was generous). Toss the salsa together again.
Taste the salsa. If you think it needs to be sweeter, add more sugar. If it needs more seasoning, add more salt/pepper. There is really no wrong way. What tastes good to you is how you should make it!
Store in an air tight container for up to 2 weeks in the refrigerator.
Tonight I’m making a chili and cinnamon rubbed port tenderloin for dinner… and I’m topping it off with apple salsa. Yup… that’s right. Salsa! But… not just any salsa… this salsa is borderline dessert like. It’s sweet, spicy and FULL of damn good flavor! (OMG did JC just swear? Yeah dude, this salsa is THAT good!)
Not only is this apple salsa excellent with a spoon straight from the bowl, but you could use it on top of so many things. Pork, chicken, homemade tortilla chips. The possibilities are endless. The picture below is the apple salsa over a pork tenderloin… which is what we had for dinner tonight! YUM! My hubby even topped his brown rice with it.
And… the best thing about this recipe… it’s fool proof. Making salsa isn’t an “exact” kinda thing. Half of this, a pinch of that. Ya know, whatever works. If it tastes good to you… then go with it!
UPDATE: After I posted this I had several people ask me about the chili & cinnamon rub for the tenderloin. It’s so super simple and easy that I thought I’d add it to the post!
Pork Tenderloin with Chili & Cinnamon Rub:
Whisk together in a rectangle baking dish 2 Tbsp of olive oil, 3 cloves of garlic thru the press, salt/pepper to taste, chili powder and cinnamon (start with 1/2 a tsp and go from there… if you want more/less of each then go for it!).
Place the tenderloin in the mixture and roll it around until completely coated. Use your hands to rub and press the mixture onto the tenderloin. Let it marinate for 30 minutes.
In a hot pan, sere tenderloin on each side. Place back in the baking dish and bake 18-22 minutes at 350 F degrees until done.
Remove from the oven and let sit for a few minutes covered with foil before slicing.
Drizzle the remaining pan juices over the sliced tenderloin then top with Apple Salsa!
Yield: About 4 cups of Apple Salsa
Prep Time: 15 minutes
Total Time: 15 minutes
2 large Honeycrisp apples, diced or finely chopped
1/2 large red bell pepper, diced or finely chopped
1 medium red onion, diced or finely chopped
40g cilantro, diced or finely chopped (about 1/2 cup after cut)
the juice of two limes, freshly squeezed
zest of 1 lime
1-2 Tbsp honey
light dusting of chili powder (more if you like spicy!)
salt/pepper, to taste
Combine the apples, bell pepper, onion and lime zest in a large bowl.
Pour freshly squeezed lime juice & squeeze the honey over the mixture and mix until coated.
Add alt and pepper to taste.
Add a light dusting of chili powder to taste. Fold to incorporate into salsa.
Fold in the chopped cilantro.
Cover and chill for 30-60 minutes.
I used my Pampered Chef food chopper to dice/chop everything. I like the uneven look it creates.
I’ve never been a fan of canned cranberries… I guess maybe because I’m a purist. If I can make it myself with fresh ingredients, I’ll do it! Thanksgiving cranberry sauce is no exception.
I know, I know… the canned, jellied stuff is a time honored tradition in many homes, but really… once you’ve made this sauce you’ll never go back to the canned stuff!
This sauce is very simple in the ingredients. If you don’t have cranberry with lime juice, you could use apple or orange juice. You could even use the zest of lemon or lime! Really, the possibilities are endless!
Sweet, tart, fresh cranberry sauce perfect for Thanksgiving and turkey!
500g (about 17.5oz) of fresh cranberries
1 1/3 cup cranberry with lime juice
12oz maple syrup (not pancake syrup, the real stuff!)
1 large orange, zested and juiced
1/4 cup of fresh squeezed orange juice
1/4 tsp salt
1 Tbsp corn starch
Rinse the cranberries and remove any that are bruised or damaged.
In a large pot, combine the berries, cranberry juice, syrup, orange zest & juice, and the salt.
Bring to a boil over medium-high heat, stirring gently.
Once it boils, reduce to medium and simmer until it thickens, about 10-15 minutes, stirring occasionally. Add the corn starch and gently stir in. NOTE: Do not over stir, you want the cranberries to break down on their own and some remain whole... over stirring will break the berries down into mush.
Allow to cool completely and store in the refrigerator until ready to use.
Onion rings? WTF? That’s not a cupcake or cake or a cookie! You’re right!! It’s not!! BUT…. It is #OnionLove month with my BlogHop group and I’ve been dying to test out a recipe for a Bloomin Onion at home.
Unfortunately, I don’t have a deep fryer and I wasn’t about to run out and buy a Fry Daddy just to make this onion. Cause, let’s be honest here… I’d start deep frying everything and that’d be bad for my waist line. I mean, realllllly bad.
So… Onion rings instead. Easier to control the heat in the oil and just as delicious!
The batter for the onions is really quite simple… and genius actually. The key ingredients… beer and pancake batter! Yup… who knew that pancake mix would make THE BEST batter for these onion rings!
The beer I used, well… since I’m here in Germany and Oktoberfest is right around the corner, I used the seasonal Oktoberfest Bier by Paulaner. If you’re not familiar with Paulaner, it’s the largest brewery in Munich, Germany… and it’s DELICIOUS. It added a rich dimension to the batter and was really quite delicious to finish off after I added what I needed to the recipe. hehe (PS… any lager would work for this recipe if your store doesn’t carry Paulaner.)
Oktoberfest Bier Batter Onion Rings with Dipping Sauce
Yield: 30-40 onion rings
Prep Time: 5 minutes
Total Time: 5 minutes
1-2 quarts vegetable oil
2 large yellow or sweet onions, sliced & separated
1 6.75oz package Buttermilk Pancake Mix
1 tsp garlic powder
1 Tbsp onion powder
1 tsp seasoning salt
cracked black pepper to taste
1/4 tsp chili powder (more if you want more heat!)
1/4 cup Paulaner Oktoberfest Bier (or whatever lager you have on hand)
2/3 cup 1000 Island dressing
2 Tbsp horseradish (the spreadable kind in a jar)
1 tsp chili powder (more if you want more heat)
1/2 tsp cracked black pepper
Cut onion into 1/4 inch slices. Separate slices into rings. Season with cracked black pepper.
Heat about 1 1/2-2 quarts of vegetable oil in a large pot. You want the oil hot, but not smoking.
In a large bowl, whisk together the pancake mix and all the seasonings.
Whisk enough beer until you get a batter thin enough to coat the onion rings yet still be able to tap off the excess.
Using tongs, dunk each onion ring into the cake batter. Tap off excess.
Submerge onion rings in hot oil. Cook until edges begin to brown (about 10-15 seconds), flip and cook another 5 seconds. Remove immediately and place on a paper towel lined plate. NOTE: Do not over crowd the pan, cook 4-5 rings at a time, depending on how big your pot is. You don't want them touching while they cook.
Serve immediately with dipping sauce.
In a small bowl, whisk together all the 1000 Island, horseradish, chili powder and pepper.
Serve in a bowl with the onion rings.
Please be sure to check out what my fabulous co-hosts are bringing to the table:
A few months ago I was asked by a bloggy friend of mine, Rika at Vegan Miam, to write a guest blog post for her on her vegan blog. Hmmmm, I’m a baker. Nothing I do is vegan. But, then I realized that I do more than bake… I cook all the time for my family! Yes, this should be easy!
So, I began thinking about all the things I’d been cooking for my family recently… then it hit me… the perfect recipe! We were headed to a friends for a dinner party and we were bringing the salsa, homemade of course. PERFECT! I’ll photograph the recipe and write it up for my guest blog post!
This black bean & corn salsa is really so easy to make… just chop chop chop up some veggies, open a few cans and WA-LA…. salsa!