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post #1 of Old 08-20-2008 Thread Starter
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Sweet Heat

Here in the south it is poor seamanship not to have a good salsa to compliment meals while cruising.

I would love to hear about your recipes for salsas that you make while cruising. Tell us how you serve them as well.

To start things off, here's my favorite:

3 - 4 Medium Sweet Onions
3 - 4 Medium Ripe Tomatoes
3-12 Fresh Jalapeņos (To suit your heat tolerance!)
3-12 Fresh Habeneros (Start easy with these but work up the number you use) Optional but you should be bold ! Wear rubber gloves when handling these peppers and DO NOT PUT YOUR FINGERS IN YOUR EYES....You were warned

1 15 oz can of crushed pineapple

1 4-6 oz bag of dried apricots
1 4-6 oz bag of dried/candied mangos
1 4-6 oz bag of dried/candied pineapple
1 4-6 oz bag of dried/candied tropical fruits
2 lemons or limes
Ground Clove
Ground Cinnamon

Dice onions and tomatoes to medium size
Decide how many peppers you plan to use, remove the seeds and finely chop the peppers
Chop all of the fruits to a fine mix and add to the Onions, tomatoes and peppers in a mixing bowl
Add the canned pineapple including the juice
Sprinkle a little ground cinnamon and clove onto the mix (to taste but not too much)
Squeeze the juice of the lemons or limes into the bowl and then gently mix the ingredients together

Cover and put in the refrigerator or ice box to blend flavors for several hours, overnight if you can wait! If you decide to eat right away the peppers will be much hotter....

The juices from the pineapple and lemons or limes will rehydrate the fruit bits, the acids in the juice will moderate the heat from the peppers somewhat and mix will become a great combination of hot and sweet flavors.

This is great served on chips but also goes well when added to your salad bowl and especially on grilled fish or steak. It keeps well and the flavors continue to develop until it's gone.....

Thanks in advance for sharing your favorites.

Regards, John


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