Pineapple Salsa Recipe {10 Minutes!} - Two Peas & Their Pod (2024)

FAQs

Pineapple Salsa Recipe {10 Minutes!} - Two Peas & Their Pod? ›

In a medium bowl, combine pineapple, red pepper, cilantro, red onion, jalapeno, garlic, and lime juice. Stir until well combined. Season with salt, to taste. Serve at room temperature or chilled.

Mix pineapple, red onion, bell pepper, jalapeño, cilantro, lime juice, garlic, sugar, and salt together in a bowl until combined; cover and refrigerate for 1 hour so flavors can meld.

Bromolain in pineapple, papain in papaya and actinidin in kiwi are all enzymes capable of breaking down proteins, hence the warning that these fruits cannot be used in Jell-O. But canned fruits are fine because the pasteurization process they undergo destroys the proteolytic enzymes.

INGREDIENTS: rushed pineapple, tomato puree, diced green chiles, tomatoes, pineapple juice, fresh onions, water, brown sugar, cider vinegar, jalapenos, fresh garlic, sea salt, cumin, cilantro. equipment shared with eggs tree nuts & soy. facility processes milk, peanuts & shellfish.

You just need chopped up fresh tomatoes, chiles, onions, cilantro, some lime juice, and seasonings. Note that because this particular salsa recipe is made with fresh ingredients, it will last as long as you would expect cut fresh tomatoes to last. It's best eaten right after you make it.

Bromelain can also interact with some medications. Those taking antibiotics, anticoagulants, blood thinners, anticonvulsants, barbiturates, benzodiazepines, insomnia drugs and tricyclic antidepressants should be careful not to eat too much pineapple.

The fresh and frozen pineapple samples in the gelatin solution will not set, but the commercially canned and cooked pineapple in gelatin solution will set. To determine the effect of 4 different treatments of pineapple on the solidifying process of the gelatin that each of the different pineapple samples are placed in.

Fresh pineapple prevents gelatin from setting up because it contains a protease called bromelain that digests the links formed between collagen molecules that make the liquid turn into a gel. Canned pineapple doesn't have the same effect because heat from canning inactivates bromelain.

Heat the coconut oil and add the mustard, cardamom and cassia bark until the seeds pop. Add the garlic and stir to cook for about 5 minutes. As the onions just start to brown add the ginger, chilli, turmeric, pepper, chilli powder and stir. Add the pineapple pieces and coat with the masala spices.

Take the stems off the peppers and throw away the stems. Place the peppers and seeds in the bender. Blend well. Next toss in the stewed tomatoes with juice, 1 jalepeno (sliced), 1/2 yellow onion (quarterd), 1 garlic clove, handful of cilantro, lemon juice, salt and pepper and blend til you have the consistancy desired.

What compound gives pineapple its flavor? ›

It has been reported that esters were the most abundant pineapple volatiles, in particular, ethyl hexanoate and methyl hexanoate which have the highest contribution to the pineapple aroma [21].