Ingredients with Measurements:
- 1 cup diced fresh pineapple
- 1 cup diced pequi fruit
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño pepper, seeded and minced
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
Special equipment needed:
- Cutting board
- Chef's knife
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Begin by preparing the ingredients. Peel and dice the pineapple and pequi fruit, and finely chop the red onion, cilantro, and jalapeño pepper.
2. In a mixing bowl, combine the diced pineapple, pequi fruit, red onion, cilantro, and jalapeño pepper.
3. Add the fresh lime juice to the bowl and season with salt and pepper to taste.
4. Mix all the ingredients together until well combined.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Serve the pequi and pineapple salsa chilled as a dip or topping for grilled meats, fish, or tacos.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
Temperature:
- Serve chilled
Serving size:
- Makes approximately 2 cups of salsa
Nutritional information:
- Calories: 45
- Fat: 0.2g
- Carbohydrates: 11g
- Protein: 1g
- Fiber: 1.5g
Substitutions for ingredients:
- If pequi fruit is not available, you can substitute with mango or papaya.
- If you prefer a milder salsa, you can omit the jalapeño pepper or use less of it.
Variations:
- Add diced avocado for a creamier texture.
- Use fresh mint instead of cilantro for a different flavor profile.
Tips and tricks:
- To easily remove the pequi fruit from its hard shell, cut a small slit on one end and squeeze the fruit out.
- Adjust the amount of lime juice and salt to your taste preference.
- For a more colorful salsa, use a mix of red and yellow bell peppers.
Storage instructions:
- Store the pequi and pineapple 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 pequi and pineapple salsa in a colorful bowl or on a platter with tortilla chips or crackers.
Garnishes:
- Garnish the salsa with additional cilantro leaves or thinly sliced jalapeño peppers.
Pairings:
- Serve this salsa with grilled chicken, fish, or shrimp for a tropical twist.
- Pair it with a fruity cocktail or mocktail for a refreshing drink.
Suggested side dishes:
- Serve the pequi and pineapple salsa with a side of rice and beans or a mixed green salad.
Troubleshooting advice:
- If the salsa is too spicy, add more diced pineapple or pequi fruit to balance out the heat.
Food safety advice:
- Wash all fruits and vegetables thoroughly before preparing them.
- Keep the salsa refrigerated until ready to serve to prevent bacterial growth.
Food history:
- Pequi fruit is a tropical fruit native to Brazil and is commonly used in traditional Brazilian cuisine.
Flavor profiles:
- This salsa has a sweet and tangy flavor with a slight heat from the jalapeño pepper.
Serving suggestions:
- Serve the pequi and pineapple salsa as a dip with tortilla chips or as a topping for grilled meats or tacos.
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Region: Brazilian