Ingredients with Measurements:
- 1 cup diced buckshorn plantain
- 1 cup diced fresh pineapple
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño pepper, seeded and minced
- 1 lime, juiced
- Salt and pepper to taste
Special equipment needed:
- Cutting board
- Chef's knife
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Begin by washing and drying the buckshorn plantain and pineapple. Cut off the ends of the buckshorn plantain and slice it in half lengthwise. Remove the seeds and dice the plantain into small pieces. Dice the pineapple into small pieces as well.
2. In a mixing bowl, combine the diced buckshorn plantain, diced pineapple, diced red onion, chopped cilantro, and minced jalapeño pepper.
3. Squeeze the lime juice over the mixture and sprinkle with salt and pepper to taste. Mix well.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve the buckshorn plantain and pineapple salsa chilled, garnished with additional cilantro leaves if desired.
Time:
Preparation time: 15 minutes
Cooking time: None
Temperature:
Serve chilled
Serving size:
Makes about 2 cups of salsa, serving size varies
Nutritional information:
Calories: 60
Fat: 0g
Carbohydrates: 15g
Protein: 1g
Fiber: 2g
Sugar: 10g
Substitutions for ingredients:
- If you can't find buckshorn plantain, you can substitute with regular plantain or green banana.
- If you don't have fresh pineapple, you can use canned pineapple chunks (drained) instead.
- If you don't like spicy food, omit the jalapeño pepper.
Variations:
- Add diced avocado for a creamier texture.
- Substitute the cilantro with fresh mint for a different flavor profile.
- Add diced red bell pepper for extra crunch.
Tips and tricks:
- Make sure to remove the seeds from the buckshorn plantain before dicing it.
- Use a sharp knife to dice the pineapple and buckshorn plantain into small, even pieces.
- For a milder salsa, remove the seeds from the jalapeño pepper before mincing it.
Storage instructions:
Store the salsa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salsa is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salsa in a colorful bowl or on a platter with tortilla chips or crackers.
Garnishes:
Garnish with additional cilantro leaves or a slice of lime.
Pairings:
This salsa pairs well with grilled chicken, fish, or shrimp.
Suggested side dishes:
Serve the salsa with tortilla chips, pita chips, or crackers.
Troubleshooting advice:
- If the salsa is too spicy, add more diced pineapple to balance out the heat.
- If the salsa is too sweet, add more lime juice to balance out the sweetness.
Food safety advice:
- Wash your hands and all produce before preparing the salsa.
- Store the salsa in the refrigerator and discard any leftovers after 3 days.
- Do not leave the salsa out at room temperature for more than 2 hours.
Food history:
Buckshorn plantain is a type of plantain that is native to Africa and is commonly used in West African cuisine. Pineapple is native to South America and was brought to Europe by Spanish explorers in the 16th century.
Flavor profiles:
This salsa is sweet, spicy, and tangy, with a tropical flavor from the pineapple.
Serving suggestions:
Serve this salsa as an appetizer or side dish at a summer barbecue or picnic.
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