Fresh Pineapple Ginger Salsa

Summer grilling and the flavors are spicy sweet. Fresh Pineapple Ginger Salsa is the perfect condiment for hot off the grill chicken, fish, pork and seafood.

Fresh Pineapple Ginger Salsa

After buying my first whole pineapple, I was hooked! No more canned pineapple for me. So, how do you know you have the right pineapple??? There is no better way to say it….….sniff it’s butt! 

If you sniff the stem end and its smells, ripe, sweet, and fruity…..thats your pineapple! 

Now you have the perfect pineapple, how do you cut it??? Well, you need to let an expert explain, and who better than Martha Stewart. Click here for a short video on how to cut a pineapple.

Summer salsas need all fresh ingredients. Sweet pineapple, sweet bell peppers for color, spicy jalapeño for heat, onion, fresh ginger root, and cilantro make for a sweet and spicy topping for grilled foods or for your favorite tacos.

Fresh ginger gives a kinda sweet, kinda peppery, kinda lemony, kinda spicy,and  pungent flavor to Fresh Pineapple Ginger Salsa or any dish you use it in. 

Fresh Pineapple Ginger Salsa

Ginger can be used in sweet or savory dishes, and has been used medicinally for centuries. Used as a tonic, antiseptic, diuretic, fever reducer, appetite aid, and digestion stimulant. Herbalists use ginger to treat arthritis, bronchitis, colitis, colds, coughs, rheumatic pain, and menstrual cramps. 

Freezing peeled ginger root ensures you have a ready supply. Peel a fresh ginger root and store in a freezer bag, making sure all the air is out of the bag. When the need for ginger arises…..just grate the frozen ginger in the desired amount……easy!!

Whip up a batch of Fresh Pineapple Ginger Salsa for your next turn at the grill…..you will be glad you did!!

P.S. Later in the week I will have a quick easy grill recipe using Fresh Pineapple Ginger Salsa!!!!!! Come back and check it out!!

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Fresh Pineapple Ginger Salsa

Fresh Pineapple Ginger Salsa

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: About 3 cups
  • Category: Condiment
  • Method: Mix
  • Cuisine: American

Ingredients

½ pineapple, pealed, cored, small diced ( about 3 cups)

1 jalapeño- seeded and vein removed, very finely diced

1/2 cup sweet peppers, diced small (red, orange, yellow green)

¼ cup finely diced red onion

1 teaspoon grated fresh ginger root

½ cup chopped cilantro, chopped

Zest and juice of one lime

1/2 teaspoon Sriracha sauce

Salt to taste

pinch sugar (optional)


Instructions

Combine all ingredients in a medium bowl. Adjust seasonings to taste.

Keywords: pineapple, peppers, cilantro, salsa, condiments

Chipotle Lime Cauliflower Tacos

Trying to eat healthier, trying to cut back on meat, and eat more veggies?? Chipotle Lime Cauliflower Tacos are for you!

Chipotle Lime Cauliflower Tacos

It’s no secret that Tim and I love Mexican food. When we first started dating, we went to a local Mexican restaurant before the movies, nine times out of ten. The restaurant itself was nice, mostly booths, kinda dark and romantic. The food was good, but the company was better. We have a new taco place these days as our dating taco place closed. 🙁 Continue reading “Chipotle Lime Cauliflower Tacos”

Tim’s Pinto Bean Pork Dip

Tim’s Pinto Bean Pork Dip

Tim's Pinto Bean Pork Dip 3

We snack a lot for dinner. With both of us working, by the time we get home, do the things that need to be done, dinner is an after thought. I know, you all think we eat food like we have on the blog all week long………not so!

We have popcorn frequently, or frozen pizza, but recently bean dip has been our go-to snack dinner. Tim LOVES beans, he would eat them every day! I like beans, but a girl can only handle so much fiber.

Tim's Pinto Pork Dip

Tim has been experimenting with a dip and it is ready to share with you. There is a local restaurant that we have mentioned before called Kelly’s. The Irish Mexican place that is a favorite of anyone local. If you are ever in the Sterling-Rock Falls, Illinois area look it up and stop by…..you won’t be sorry.

The Kelly’s bean dip a.k.a. Uncle Lou’s Dip is hmm, hmm, hmm, with the homemade tortilla chips. This Uncle Lou’s was the inspiration for Tim’s dip.

Tim's Pinto Bean Pork Dip 1

Pinto beans are simmered with salsa, chilies, garlic salt, cumin, chipotle and Sriracha. Browned pork tenderloin is added and the simmering continues until you have a creamy, spicy, porky, dip. Perfect for tortilla chips. Add shredded cheese and cilantro……..it’s snack supper!

You can also use the dip as the filling for burritos ………its Tim’s preferred way……I on the other hand am a chips kinda girl. Either way…..it’s hmm, hmm, hmm!!!!

Tim's Pinto Bean Pork Dip Collage

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Tim’s Pinto Bean Pork Dip

  • Author: Tim Boyd

Ingredients

  • 2-15 ounce cans pinto beans, do not drain
  • 1 pound pork tenderloin, trimmed and cut into small cubes
  • non stick cooking spray
  • 1-7.76 ounces can Homestyle Mexican Salsa
  • 1-4ounce can diced green chilies
  • 1/2 teaspoon garlic salt
  • 2 teaspoons cumin
  • 1/4 teaspoon chipotle powder
  • 1 teaspoon Sriracha sauce
  • Shredded cheese and cilantro for garnish

Instructions

  1. In a large sauce pan over medium low heat, cook beans and their liquid until heated trough.
  2. Mash beans with a fork or potato masher, leaving slightly chunky.
  3. Add salsa, chilies, garlic salt, cumin, chipotle powder, and Sriracha. Simmer for 10 minutes. While beans are simmering, spray a large skillet with non stick spray. Heat over medium high heat until pan is hot . Add diced pork . Sauté until pork is cooked through and browned.
  4. Add pork to the beans mixture, stir to combine.
  5. Cover and reduce heat to low. Simmer for 45 minutes to 1 hour. Remove from heat. Place in serving bowl. Garnish with cheese and cilantro if desired. Serve with tortilla chips.