Sunday, April 19, 2009

Pineapple Salsa with Lime Tortilla Chips

This is a really pretty dish, perfect for spring. Making your own chips makes all the difference, and it's a lot easier than you might think. Since this recipe is from Pampered Chef it features a lot of their tools. The food chopper is a life saver for the jalapeño and the onion. The other tools aren't absolutely necessary but helpful.
I hope Julie reads this post, because it made me think of her when I made it...

The Pampered Chef ®

Fresh Pineapple Salsa

2 plum tomatoes
1/4 small red onion
1 4-in. piece seedless cucumber
1/2 cup lightly packed cilantro leaves
1/4 jalapeño pepper
1 medium pineapple
1 lime
1/2 tsp salt
Lime Tortilla Chips (optional, see below)

  1. Hull and remove seeds from tomatoes using Core & More. Dice tomatoes, onion and cucumber using Santoku Knife. Chop cilantro. Combine tomatoes, onion, cucumber and cilantro in Classic Batter Bowl. Cut jalapeño in half lengthwise with Utility Knife and remove seeds using Core & More. Finely chop jalapeño using Food Chopper; add to batter bowl.

  2. Slice top and bottom off of pineapple using Santoku Knife, creating a flat base. Stand pineapple upright; use Pineapple Wedger to core and peel. Set aside half of the pineapple for another use. Dice pineapple flesh. Juice lime using Juicer to measure about 2 tbsp juice. Add pineapple, lime juice and salt to batter bowl. Mix thoroughly until combined. Serve with Lime Tortilla Chips, if desired.

Lime Tortilla Chips

1 lime
8 (7-in.) flour tortillas
1/4 tsp Coarse Sea & Himalayan Salt or coarse salt

1. Preheat oven to 400°F. Juice lime to measure 2 tbsp juice. Lightly brush one side of each tortilla with lime juice; sprinkle lightly with salt. Cut each tortilla into eight wedges using Pizza Cutter; arrange half of the tortilla wedges in a single layer on Large Round Stone with Handles.

2. Bake 10-14 minutes or until edges are lightly browned and crisp. Remove from oven. Remove chips from baking stone to Stackable Cooling Rack; cool completely. Repeat with remaining tortilla wedges.


Michelle said...

this sounds wonderful and easy!!

I bought some pink himalayan sea salt from so I'm really eager to try it out!

Julie said...

YUMMY! I love the lighter side of spring!