I always really liked the salsa served at the Hula Hut in Austin even tho it is totally lacking in heat. I went in search of the recipe online with no luck, but i did find this "similar" recipe. I have made this just as shown in the recipe (while also adding habs for heat, a little garlic and using two whole peeled limes instead of just the juice), all on a coarse chop in the food processor and served refridgerated/cold. Although I don't always want salsa heavy on the pineapple and lime, it is in the regular rotation and is great on hot days. Is there any reason this couldn't be cooked, blended and bottled? Even if it is possible...input as to if it would be good or awful also appreciated.
The recipe is as follows:
Pineapple Salsa
1/2 small pineapple, peeled, cored, cut into bite sized chunks
1/2 red bell pepper, seeded and small dice
1/2 green bell pepper, seeded and small dice
1/2 cup cilantro, chopped
1 tbs ginger, minced
1 tbs cumin
1 tbs curry powder
1 tbs red pepper flakes
1/4 cup fresh lime juice (about 2 limes)
salt and freshly cracked pepper, to taste
In a small bowl, combine all the ingredients and
mix well. This salsa will keep, covered and refrigerated, for 3
or 4 days. About 3 cups.
The recipe is as follows:
Pineapple Salsa
1/2 small pineapple, peeled, cored, cut into bite sized chunks
1/2 red bell pepper, seeded and small dice
1/2 green bell pepper, seeded and small dice
1/2 cup cilantro, chopped
1 tbs ginger, minced
1 tbs cumin
1 tbs curry powder
1 tbs red pepper flakes
1/4 cup fresh lime juice (about 2 limes)
salt and freshly cracked pepper, to taste
In a small bowl, combine all the ingredients and
mix well. This salsa will keep, covered and refrigerated, for 3
or 4 days. About 3 cups.
