Pineapple Pass-Around-Salsa - Help With First Show

[PamperedSD]

I am making this for my first show and have a few questions.

I only have a batter bowl and was wondering if it would be too heavy to pass around the room?? Also - do I put everything into the bowl but the lime and pineapple, and then add that when it comes back to me and then serve?

I'm making this with the chicken fajitas in the grill pan (micro is too small to use). I thought I could pass it around while the chicken cooks. Any tips are very much appreciated! Thanks!! :chef:

 

[ChefPaulaB]

I would start with the peppers and onions, so that you can get them small enough and then add the rest of the ingredients and pass it around again! That's what I do... unless you have a really big group, then you might just intercept it and add and then send it on it's way where it left off. Word to the wise, take out the seeds and membranes of the jalapeno, I used to take a vote about leaving them in or not and I've had a couple groups say to leave them in and then it's too hot for any of them to eat, so I'd just take them out and tell them that if they want when they make it at home and like it hotter, they can leave them in... Also, for my group when I made this, we all decided that we didn't care for the red onion, I'd use a sweeter onion, like a Vidalia, the red is such a strong flavor. I would think the batter bowl would just fine if that's all you have. They can either set it on the table or hold it in their laps. Good Luck!

 

[pamperedlinda]

I just throw it all in there at once and chop away.

 

[PamperedSD]

Thanks for the tips! Do you use the plum tomatoes or grape? I've seen people list both so I wasn't sure which was better.

 

[ChefPaulaB]

I think whichever you get is fine, I don't think there is a huge difference in them...

 

[pamperedlinda]

I try to use plum when I can - I just chunk them up. If you use grape tomatoes, be careful as they tend to squirt.