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Pampered Chef: Sales Pineapple Salsa

  1. pkd09

    pkd09 Future Director Silver Member

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    Has anyone bypassed the Core & More & Sankoku Knife in this recipe and used the Salad Chopper? Remember the past version of salsa we had using the Salad Chopper for guests to make salsa?
     
    Mar 11, 2009
    pkd09, Mar 11, 2009
    #1
  2. straitfan

    straitfan Veteran Member Gold Member

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    Yep! Worked perfectly! I did the "sturdier" ingredients first, then added the pineapple and lastly the tomatoes. MMMMMMMMMMMMMMM.
     
    Mar 11, 2009
    straitfan, Mar 11, 2009
    #2
  3. Cindycooks

    Cindycooks Veteran Member Silver Member

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    I love the pineapple salsa!
     
    Mar 11, 2009
    Cindycooks, Mar 11, 2009
    #3
  4. raebates

    raebates Legend Member Staff Member

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    400
    Yep, I used the chopper. Worked like a charm.

    I like the salsa okay, but I'm not sure I'd do it for a show around here. I think you need to be someone who likes the sweet/spicy of a fruit salsa to really enjoy it. That isn't necessarily a huge percentage of the people I'm meeting right now.
     
    Mar 11, 2009
    raebates, Mar 11, 2009
    #4
  5. c00p

    c00p Veteran Member Gold Member

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    I loved this recipe - but it didn't have any kick to me, maybe that's because I took ALL of the jalapeno seeds out. I just served it with the Tostitos "hint of lime" chips (didn't have the time to make the homemade ones) and it was a big hit!!! I don't have the salad choppers, but I bet they do work well. I would think you could use the food chopper too.
     
    Mar 12, 2009
    c00p, Mar 12, 2009
    #5
  6. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    We are making DCB Fajitas and Pineapple Salsa at my Man Show on Saturday!

    I gave the host the option of the "salad chopper" salsa, or the Pineapple Salsa - and he chose the pineapple. I think I'm going to use the tools as written though, because it's more tools in the hands of the men.
     
    Mar 12, 2009
    ChefBeckyD, Mar 12, 2009
    #6
  7. candiejayne

    candiejayne Veteran Member

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    I think I might make this again this weekend, we have friends coming over to play cards. I love this recipe! When I did it, I didn't have the core n' more so i just cut the centers out while chopping them up. Otherwise I just used the santuko for everything.
     
    Mar 12, 2009
    candiejayne, Mar 12, 2009
    #7
  8. straitfan

    straitfan Veteran Member Gold Member

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    My neighbor guy stopped by my open house (after his wife left!) and I couldn't keep him out of the pineapple salsa. He LOVED it. (and bought the pineapple wedger and salad choppers so I can show him how to make his own!)
     
    Mar 12, 2009
    straitfan, Mar 12, 2009
    #8
  9. kam

    kam Legacy Member Staff Member

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    WOW, it must just be me, but I HATED this. And I SO wanted to love it.

    I tried the day I made it and the next day to eat it and I thought it was terrible both times. It was all I could do to open the container a third time to throw it down the drain! :)
     
    Mar 12, 2009
    kam, Mar 12, 2009
    #9
  10. ChefPaulaB

    ChefPaulaB Veteran Member

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    I have made it once using the salad choppers and love that, just didn't love the salsa... the onion taste was so strong, I'm not a huge onion fan but even the people that like onion didn't like it, so when I make it next time (and I will make it again) I will just totally leave out the onion, or possibly use a small sweet onion rather than the red onion. Then I think that it'll be great.
     
    Mar 12, 2009
    ChefPaulaB, Mar 12, 2009
    #10
  11. kam

    kam Legacy Member Staff Member

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    281
    I don't eat onions, so I usually leave onions out of most recipes, but in things like this, I will add the onion, just not as much as the recipe calls for.

    I made it with very little red onion. It tasted bad, so I thought that I did not add enough onion, so I added more and it was still awful!

    Maybe it was the red onion! I had NEVER bought or had red onion prior to this recipe, so maybe that's what it was.
     
    Mar 12, 2009
    kam, Mar 12, 2009
    #11
  12. candiejayne

    candiejayne Veteran Member

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    I loved this... I've had only good things said about it too. I had boughten a large red onion and used half of it for this, and the other half for a pico slaw I do. Red onions are very strong though, I do not enjoy cutting them up.
     
    Mar 12, 2009
    candiejayne, Mar 12, 2009
    #12
  13. DebbieJ

    DebbieJ Legend Member

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    If you rinse the onions after you chop them, the flavor will mellow out.
     
    Mar 12, 2009
    DebbieJ, Mar 12, 2009
    #13
  14. straitfan

    straitfan Veteran Member Gold Member

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    And you could use that little strainer that goes in the cutting board with meas. cups to rinse them.

    I wasn't too impressed with this, until I used it for the red pepper for the quiche lorraine tartlet, that had to be rinsed and dried, and then all of a sudden I LOVED it! : )
     
    Mar 12, 2009
    straitfan, Mar 12, 2009
    #14
  15. chefshawna

    chefshawna Advanced Member Gold Member

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    I didn't think this sounded good at all until I tried it. I LOVED it!! I actually have been craving it lately! LOL
     
    Mar 12, 2009
    chefshawna, Mar 12, 2009
    #15
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