Urgent Pineapple Salsa Recipe for MFP: Tips for a Delicious and Mild Variation

[kcmckay]

I have a show tomorrow where I'm making the Fresh Pineapple Salsa form SB 2009 but want to convert it to MFP recipe instead. Any tips of how to change it up? Will the whole recipe fit in the processor without it being too full? I've never made this salsa before but she can't do too spicy so I am not doing the tomato salsa I'd normally make with fajitas!

Any tips are appreciated! Thanks.

 

[ChefBeckyD]

you can only make about half of the recipe in the MFP. Do the onion & pepper first, and then add the rest of the ingredients.

I've made this 3 times this month so far - REALLY good!

 

[kcmckay]

you can only make about half of the recipe in the MFP. Do the onion & pepper first, and then add the rest of the ingredients.

I've made this 3 times this month so far - REALLY good!

So do you do the whole thing twice or just 1/2 the recipe overall?

 

[ChefBeckyD]

So do you do the whole thing twice or just 1/2 the recipe overall?

It depends on how big the crowd is. I've been doing it as part of my Cool n Serve Show, so I'm also making a fruit dip. So sometimes I use the rest of the pineapple in the Cool n Serve with other fruit. Half a recipe makes a good sized bowl of salsa, but if they want more, I throw the ingredients in, and let them make a batch!

 

[akrebecca]

In case anyone is looking for the recipe (like I was) http://www.chefsuccess.com/f7/pineapple-salsa-recipe-50623/

 

[otisbg]

I love making the pineapple kiwi salsa from the Mexican Napolean recipe. That works just fine in the MFP