Recipes

[Beebee2]

This is a recipe from Southern California's delightful cooking queen, Martha Green. It's great served with white corn chips, but also good on tilapia or chicken breasts.

Pineapple Mandarin Salsa

1 whole pineapple, or 4 c fresh, chopped or crushed
1 whole bunch cilantro, chopped
1/2 large red onion, chopped
1/2 jalapeno pepper, minced
1 T minced fresh garlic
1 1/2 t sea salt
2 t Pasilla chili powder
1 t cumin
2 T extra virgin olive oil
(2) 11-oz cans Mandarin oranges, whole segment, drained
Juice of 1 lime

Ahead of time, in a separate small bowl, combine oliveoil, garlic, jalapeno, salt, chili powder, cumin, and lime juice. Set aside and let sit at room temperatore for an hour, stirring occasionally.

Combine pineapple, red onion, and cilantro, mixing well. Add Mandarin oranges and spread evenly over the top. Drizzle olive oil mixture over the top and fold. Allow to chill at least 4 to hours, or overnight, stirring occasionally.