In today’s post, I’m going to share with you my super simple, easy to make canned fruit salsa recipe.
If you’re looking for a super simple and super simple to make salsa recipe, this is for you!
So go ahead and check out the video below to learn how to make a simple canned pineapple salsa recipe that’s super simple too.
This is the perfect salsa to serve on a sunny day or on a hot summer day, but it’s also perfect for a rainy day when you don’t want to have to worry about having a lot of leftover sauce.
In this recipe, I’ve paired the fresh pineapple with a combination of fresh cilantro and mint, along with some freshly grated cilantro.
So the citrus notes are a little stronger than you might expect, but the fresh mint and cilantro flavor make up for it.
This salsa is also delicious served as a salad or as a side dish to some fish.
To make this salsa, you’ll need to prepare a lot more than just fresh pineapple, though.
You’ll also need to make sure that you have plenty of fresh herbs and spices like fresh oregano, fresh basil, fresh chives, dried oreganos, dried cilantro, and dried mint.
You also’ll need fresh cheddar cheese, fresh cumin, fresh garlic, and fresh jalapeno.
The last step is to use your favorite salsa maker to make your salsa.
For this recipe I used my Vitamix 3DS Max, but you can also use any other high-end salsa maker you have access to.
When you’re ready to make this recipe and serve it to your guests, I recommend that you add some of the fresh herbs to the sauce to add some flavor.
Canned pineapple salsa is one of my favorite dishes to serve at parties, but there are a few ways to make it super simple.
First, you can freeze the sauce in jars to make yourself a fresh salsa recipe for a party.
Just make sure to freeze the jars in the freezer to prevent the fresh flavors from fading as they thaw.
Alternatively, you could use fresh pineapple in a fresh salad or a salsa, but that’s definitely more labor-intensive.
If you’re just looking for one simple canned salsa recipe and you’re not into the extra work, you may want to check out my super easy canned pineapple recipe!
If that’s all you have on hand, you’re probably also not going to be making a lot from this recipe.
But if you’re a big fan of fresh, fresh ingredients, you should definitely give this recipe a try!
And, finally, if you have any questions or comments, I’d love to hear them in the comments below!
Thanks for reading!
Cantaloupe Salads Recipe: Cranberry, Freshly Grated Cranberries, Fresh Mint, Fresh Cilantro, Fresh Rosemary, Fresh Sage, Fresh Lemon, Fresh Orange Ingredients: 3 cups frozen cranberries, cut into bite sized chunks (about 1 cup) 1 teaspoon fresh mint, finely chopped 1 cup freshly grating fresh cotija cheese 2 tablespoons fresh rosemary, finely minced 1 tablespoon freshly minced fresh ginger 2 teaspoons fresh oregono, finely grated 1/2 teaspoon dried oregonos, finely ground 1 1/2 tablespoons dried mint, crushed 1 lemon juice 1 lime Directions: Preheat the oven to 350 degrees F. Combine all ingredients in a blender and blend until smooth.
Place the frozen cranberry chunks in a large zip lock bag and seal.
Brush the cranberries with the fresh mix and then freeze for up to a month.
Freshly grind the mint and add to the cranberry mixture, then mix well to combine.
Mix together the lime juice, orange juice, rosemary and ginger in a medium bowl and then pour into the freezer bags.
Put the cranbery mixture in the fridge and chill for at least two weeks.
Stir in the fresh cote and jalapeño juice.
Cut the cote into bite-sized chunks and place them in a saucepan.
Add the freshly gratted cotijos, oreganoes, mint and ginger and cook over medium heat until fragrant.
Remove the cotjos and jellies from the heat.
Pour the cotes into a blender.
Puree the mixture until smooth and then add to a bowl.
Using a hand blender, blend the mixture to combine and then puree into a smooth sauce.