I love salsa and I find it very hard to find kosher salsa recipes because most of them use non kosher ingredients. It is absolutely wonderful to find some great kosher salsa recipes which I would like to share.
- 4 avocados, diced small
- 1 mango, diced small
- 1 small red onion, minced
- 1 plum tomato, diced small, if desired
- 1 Tb lemon juice
- ¾ tsp salt
- Combine all ingredients in a mixing bowl and stir well.
Chef Jack Silberstein
1 (12 ounce) bag fresh cranberries
1 cup white sugar
1/2 cup water
1 fresh pineapple – peeled, cored, and cut into small chunks
1 mango – peeled, seeded, and diced
1 bunch cilantro, chopped
3 Satsuma mandarin oranges, peeled and segmented
1 sweet onion, diced
1 jalapeno pepper, diced
1/4 cup orange juice
- Cook and gently stir cranberries, sugar, and water in a large skillet over medium heat until the mixture begins to bubble. Reduce heat to low and cook until cranberries begin to soften and break down, about 5 minutes. Remove from heat and cool to room temperature.
- Combine pineapple, mango, cilantro, mandarin oranges, onion, and jalapeno together in a bowl; drizzle with orange juice. Stir cooled cranberries and pineapple mixture together. Refrigerate until chilled, at least 1 hour.
Kosher Pineapple Cranberry Salsa (Pareve)
1/2 poblano pepper, seeded, broiled, peeled and chopped
2 Tablespoons extra-virgin olive oil
12 ounces fresh corn, or 12 ounces frozen corn, cooked and drained
1 small jalapeño pepper, seeded and chopped
2 Tablespoons fresh cilantro, chopped
3 Tablespoons red onion, chopped
2 tablespoons fresh lime juice
1/2 teaspoon sugar
Pinch sea salt
Brush the poblano with 1 Tablespoon olive oil and grill or broil skin-side down, until charred about 5 minutes. Cool slightly; peel and finely chop.
Cook corn until tender, about 3 minutes; drain.
Combine corn, poblano, jalapeño, cilantro and red onion in a bowl. Stir in the remaining 2 Tablespoons of olive oil, lime juice, sugar and salt. Mix with spoon and Enjoy