Garden Pantry Pineapple Salsa {5 minute recipe}

Garden Pantry Pineapple Salsa at www.foodiewithfamily.com

One of the things I love best about the holiday season is unexpected guests at meal time. No, really. I genuinely mean that with zero sarcasm at all. Why do I love something that so many dread? I love the excitement, the conviviality, the boisterous fun, and the challenge of stretching a meal that was intended for seven into a meal for however many we may have had the great blessing to collect at our doorstep. Part of the reason for this is that I keep a pretty well-stocked pantry. And by ‘pretty-well stocked pantry’ I mean if you saw my basement you might think I was a doomsday prepper. I’m not. I’m just hungry and capricious and live in the middle of nowhere and want to satisfy my every food whim without driving to Timbuktu or Rochester to get little things. It pays off, though, my people! When friends or family call and say they will be in the area, I can easily exclaim, “Stop by! I’ll make dinner!” and actually mean it. I personally can a ton of produce myself throughout the summer, filling about five hundred or so jars of various sizes, but even so I can’t get to it all. Del Monte® fruits, tomatoes, and vegetables help fill in the gaps that were left by what my garden failed to produce or I couldn’t buy at farmer’s markets. For instance? My sorry old garden didn’t turn out one single tomato this year. Thank goodness for Del Monte® tomatoes. Most of what Del Monte cans (just about 90%!!) is grown right here in the United States and packed at the peak of ripeness to lock in nutrients and flavour which makes me one happy camper.

Bonus: 95% of what they can is preservative free. Garden Pantry Pineapple Salsa and Garden Pantry offerings from Del Monte on www.foodiewithfamily.com

Having a pantry well stocked with garden quality ingredients is like having shelves full of ideas. What do you think when you see those cans? I think peach cobbler, pineapple salsa, corn and black bean dip, Italian style tomato soup, and restaurant style salsa. Now how about that for inspiration in feeding unexpected guests? That’s probably a grand total of about $10 worth of cans, which makes that laundry list of deliciousness economical, too. Partay at my house! If you’d like to see some other great ideas for stocking garden quality™ canned fruits and vegetables in your pantry and get more information on the Del Monte® family of products, please hop on over to their facebook page and ‘like’ them!

The recipe I’m sharing today is a classic in our family. It came about when my stepmom talked me off of a culinary panic cliff when the mangos I had purchased to make mango salsa were mealy and gross. She suggested I replace the nasty mangoes with cans of crushed pineapple, which -she pointed out- would also save us a little work by being already cut up and bite sized. Gosh, but she was brilliant. We all liked it so much that we made sure we had ingredients for it at all times. It is a chameleon, being fantastic as a chip dip OR served spooned over grilled, roasted, broiled or fried fish, chicken, pork, or beef. It’s also a light, refreshing topper for beans and rice or black bean soup or chili, as my stepmom also did regularly. Our family is a little obsessed with it… We hope you love it, too!

5 from 1 reviews
Garden Pantry Pineapple Salsa {5 minute recipe}
Prep time: 
Cook time: 
Total time: 
 
Make use of delicious canned crushed pineapple and fresh produce in this fabulously fast and flavourful Garden Pantry Pineapple Salsa. It's great as a tortilla chip dip or served on grilled, broiled or roasted fish or meat, or as a topping for black bean soup or chili among other things!
Ingredients
  • 1 can (15.25 ounces) Del Monte Crushed Pineapple in 100% Juice (not heavy syrup!)
  • ½ red bell pepper, stemmed, seeded, and diced
  • ½ small red onion, peeled
  • ½ jalapeno pepper, stemmed, seeded, and minced
  • ¼ cup packed fresh cilantro or parsley leaves
  • 1 lime, juiced, or 2 tablespoons bottled lime juice
  • 1 clove garlic, peeled and minced or pressed
  • ½ teaspoon kosher salt
Instructions
  1. Don't blink or you'll miss how to make this.
  2. Strain the pineapple juice away from the crushed pineapple in a fine mesh strainer. (Save the juice for smoothies.) Stir the pineapple and rest of the ingredients together. It can be served immediately, but flavours improve if allowed to sit together for 20 minutes in the refrigerator if time allows. Leftovers taste best within 3 days, but are safe to eat for up to a week after stirring together.
  3. Serve as a chip dip or spooned over grilled/broiled/roasted fish, chicken, pork, or beef. It's also wonderful on fish tacos, with beans and rice, or on black bean chili.

Comments

  1. Bobbi Gallegos says

    I stock cans of tomatoes – various small/stewed/ etc., kidney beans, corn, canelloni beans, pineapple, mandarin oranges

  2. Jenny Park says

    I like storing as many canned items as I can in my food storage…peaches, pears, pineapple, apples, beans, corn, green beans, we love it all! This sounds delicious…I have never tried pineapple in my salsa but I will now!

  3. says

    I always keep tomatoes of all kind, stewed to mix with a pasta for a quick side, with green chillies to mix with rice. I also always keep a good supply of canned fruits for a quick fruit salad, just mix with vanilla yogurt.

  4. Wild Orchid says

    I love keeping canned peaches on hand for a healthy snack.

    Thanks for the chance to win!
    wildorchid985 at gmail dot com

  5. says

    Your salsa looks amazing. can’t wait to try. My favourite fruits and vegetables to stock in my pantry are tomatoes and peaches.

    amy [at] utry [dot] it

  6. MotorCityMich says

    I always stock all kinds of beans and tomatoes in my pantry. I also try to have different types of pineapple, peaches and pears handy… just in case!

  7. sally says

    always have bananas, apples and oranges but persimmons are in season so I’m a happy camper. Always have organic baby spinach and kale and onions.

  8. Anne says

    I have a few favorite fruits and veggies in my pantry: Sliced carrots, to toss into a quiche or pot pie; Mixed fruit, to add to Cuppa-Cuppa-Cuppa Cake; corn, to eat on its own or add to cornbread, casseroles, or Southwest-type dishes; peaches, for smoothies; and beets, to heat and have as a side dish.

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