Pineapple Salsa - Video Recipe

Pineapple is not only for a Thai or Chinese stir fry, it makes a great salsa, too. This refreshing salsa combines the best of two worlds, sweet pineapple from Hawaii and spicy jalapeño from Mexico. 

I've made all kinds of salsas from scratch, just click on any name to view: tangy Roasted Salsa Verde (tomatillo,) Red Chili (2 dried types - but same recipe,) Pico de Gallo, and Mango Salsa.

I use canned pineapple, but fresh is even better. My local Latin market carries them for less than a dollar per pound, and if you live in Hawaii, then you know where (and when) to get them for sure. 

Of all the canned fruit out there pineapple holds up the best while peaches are a close second. Canned pineapple retains some crunchy texture, and doesn't seem to lose any tart sweetness.

Canned pineapple comes crushed, in chunks, or rings. It's all good. Just make the pieces bite-sized. I prefer pineapple in its own juice. If you use pineapple in light syrup, the pineapple will be a little sweeter, that's all. This recipe does not use juice or syrup, save that for a smoothie or cocktail.

I also used fresh jalapeño, but you can use the jar type as well. They will have a little vinegar taste, but that's okay, just drain them first. I also remove the jalapeño seeds and the inside pith when fresh cut. 

The other ingredients come cheaply and are easy to get at my local Latin grocer. Cilantro is now carried by most markets these days. I used red onion, but you can use cheaper white or yellow onion.

For my last taco party I set out a bowl of Pineapple Salsa and regular Red Chili Salsa. Guess which one disappeared first - yep, it was the Pineapple Salsa. 

Of course, cheap Tortilla Chips are what I serve Pineapple Salsa with, but if you have a Latin Grocery then get them freshly made. They cost an extra buck or so, but for a special occasion, I would indulge.

The fruity salsa is good in tacos and in burritos. Pineapple Salsa is even a light accompaniment to grilled chicken and fish.

For a fresh take on traditional tomato-based or red chili salsas, give my Pineapple Salsa a taste. All it takes is a little veggie chopping...and sweet pineapple!

Pineapple Salsa - VIDEO        Play it here. The video runs for 1 minute, 43 seconds. 

To view or embed from YouTube, click here.

Ingredients

• Pineapple - 15-ounce canned pineapple chunks, drained. About 2 cups.
• Onion - 1/4 chopped or about 1/2 cup. I used a red/purple onion, but okay to use a white or yellow onion. Add as much onion as you like.
• Lime or Lemon juice - juice of 1/2 lime. Okay to add more lime juice to taste. 
• Cilantro - 2 tablespoons chopped. Okay to add more or less to taste.
• Jalapeño - 1/4 chopped, optional. I removed seeds and white inner veins or piths. Okay to use jalapeño from the jar. Play with the amount to reach your spice level.

Directions

Add drained pineapple chunks to a bowl. 

Chop the onion into small pieces. I used about a cup. You can add more or less onion to taste.

Chop enough cilantro leaves to fill 4 tablespoons or 1/4 cup. Okay to add more or less to taste.

Add cilantro and onion to the bowl of pineapple chunks.

Squeeze in the juice of 1/2 lime or lemon. Okay to use lime juice from the jar. Add more or less lime juice to taste. A good trick to get extra lime juice is to slice it in half, then microwave it for about 10-20 seconds until warm. This will release more juice.

Finally, add a little chopped jalapeño at a time to reach the desired spiciness.

Mix well and serve with tortilla chips or crackers, in a taco or burrito, as a tasty cool side dish, or a topping on grilled fish.

Hindsight

This recipe is easy to double or triple for more guests.

You can adjust the ingredients to suit your taste - add more pineapple or less jalapeño, more cilantro, or leave out the onion.

When handling jalapeño make sure not to touch your eyes or lips or you will get burned. Be sure to wash your hands with soap after working with a jalapeño. The oil from a jalapeño is very hot to delicate body parts!

I like to slice the jalapeño lengthwise to cut out the white pith and remove the seeds. Discard the stem. You will have a little spiciness from jalapeno flesh, but not as much as when adding the seeds.

I used about a quarter of a large jalapeño, or about a tablespoon when chopped. If you like your salsa hotter then add more chopped jalapeno. 

If you are unsure about how much spiciness you can take, just add a little chopped jalapeño at a time and mix, then try salsa.

Kiwi Salsa - Video Recipe

You don't have to go Down Under for my lasted cheap$kate recipe made from New Zealand Kiwi fruit or berries. Get a bag of tortilla chips and try out my Kiwi Salsa!

My Kiwi Salsa is not as sweet as my Peach or Mango Salsa, but not at sour as a salsa made with green tomatillos. It hits the sweet spot between a typical Tomato or other Fruit Salsas.

You want to choose Kiwi without soft spots or blemishes. A Kiwi is ripe when slightly soft to the touch. 

You can eat the peel as it is not bitter or tough. For Salsa, I go ahead and peel it. If I am just eating Kiwi by itself I will sometimes munch on some of the skin.

The skin is loaded with nutrients, and while weirdly fuzzy in texture, still tasty. I peeled the Kiwi, you can also slice Kiwi lengthwise and scoop out the flesh with a spoon. 

Kiwi originated in China and was commercialized in New Zealand. Click here to read a fascinating story of the L.A. woman, Dr. Frieda Rapoport Caplan, who peddled and  popularized the Chinese Gooseberry, or Kiwi, to American palates  in the 1960s (she even wisely trademarked the name.)

Kiwi is grown locally here in California and Mexico so we locals can get them on sale often at 4 for a dollar. I even see plastic containers at my local 99c only Stores. So the price is right for this Chintzy Chef. It was only a matter of time before I added to my Fruit Salsa Series, which also includes Mango and Peach Salsas.

Kiwi fruit is a little tangy, so less lime juice may be needed for your taste? I like to add chopped red onion, but you can use any onion on sale. I also add cilantro and a little jalapeno. 

Of course, cheap Dollar Tree and 99c only Store Tortilla Chips are what I serve with Kiwi Salsa but if you have a Latin Grocery then get them freshly made. They cost an extra buck or so, but for a special occasion with friends or family, I would indulge.

There is nothing to cook but you do need to do some chopping so have a sharp knife to make your life easier. Finish my recipe with a squeeze of lime juice and mix well.

That's it really, so it's an easy recipe anyone can make and enjoy. And it's just out there enough to make an impression on your guests. 

Kiwi Salsa - VIDEO

Play it here, video runs 2 minutes, 21 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (about 2 servings)

• 4-5 Kiwis - peeled. About 1 1/2 cups chopped.
• 1 cup Onion - chopped. I used red onion, but okay to use white or yellow onion. Okay to add more or less onion to your taste.
• Lime or Lemon Juice - I used the juice of one whole lime. Okay to use juice from a plastic lemon or lime, about a tablespoon. 
• 1/4 cup Cilantro - chopped. Okay to add more or less to your taste.
• 1/4 chopped Jalapeño - optional. Okay to use jalapeño from the jar. I removed the seeds. Best to add a little at a time and taste, until your heat level is reached. 

Directions

Kiwis are ripe when slightly soft to the touch. Peel Kiwis. The skin is hairy but thin and actually easy to peel.

Kiwi has small seeds in the center that you can eat. Chop Kiwi and add to a bowl. 

Chop the onion into small pieces. I used about half a large red onion. You can add more or less onion to taste. I use red onion for the color, it's okay to use cheaper white or yellow onion.

Chop 1/4 cup of cilantro leaves. Okay to add more or less to taste. I remove some of the longer stems. 

Mix mango, cilantro, and onion with lemon or lime juice. Finally, add the chopped jalapeño.

Squeeze in the juice of one lemon or lime. Normally I use lime juice but okay to use easy-to-get lemon juice. Okay to use juice from the jar or plastic container from the grocery shelf.

A good trick to get your lemon or lime extra juicy is to slice it in half, then microwave it for about 10-20 seconds until warm. This will release more juice when squeezed.

When handling jalapeño make sure not to touch your eyes or lips or you will get burned. Be sure to wash your hands with soap after working with a jalapeño. The oil from a jalapeño is very hot to delicate body parts!

I like to slice the jalapeño lengthwise to cut out the white pith and remove the seeds. Discard the stem. You will have a little spiciness from jalapeno flesh, but not as much as when adding the seeds.

I used about a quarter of a large jalapeño, or about a tablespoon when chopped. If you like your salsa hotter then add more chopped jalapeno, or add jalapeño with the seeds. 

If you are unsure about how much spiciness you can take, just add a little chopped jalapeño at a time and mix, then try Kiwi Salsa.

Serve with tortilla chips, on a taco, or in a burrito. Double the Kiwi Salsa recipe to serve party guests and get ready for all the compliments that come your way!

Ceviche (Avocado, Tomato, Black Beans & Krab) - Video Recipe

A cool dish for a hot day is the 99 Cent Chef's Krab Ceviche with black beans, Krab, cucumber, avocado, tomato, onion, and cilantro. Check out my recipe video further down and see how easy and quick it is to make -- and there is no cooking involved!

There are a hundred variations of Ceviche (my own version is here) and I've tried quite a few - from bland American "Acapulco" chain restaurant style with semi-frozen shrimp; or L.A. San Fernando Valley taco truck "lime-cooked" minced fish and chopped onion on a crispy tostada round; to a just-across-the-border scary Tijuana fresh clam ceviche from a local street vendor using "cleaned" clams with juice, chopped onion, lime, and plain ketchup with Salsa Picante - it's actually quite delicious when chased with a cold Corona.

Local Latin markets will carry most Ceviche ingredients. I get onion, cucumber, and cilantro for less than a buck each.

Seafood is expensive so I keep a lookout for sales on imitation crab, or Krab, often for about $1.99 per pound when on sale.

I find small 8-ounce packages of Krab at my local 99c only Store every once in a while. I pick up a few as they freeze well. 

This Budget Chef is a fan of imitation crab or Krab, also known as Surimi (first developed in Japan.) It is firm and shreds easily. Krab is made from fish that is cooked, reformed, and flavored to taste and look like boiled King Crab leg meat. When I shred the Krab I like to leave some bigger pieces in the mix. 

I know that some will not eat Krab because it is cheap and man-made. I've noticed Krab as an ingredient in most supermarket sushi cold cases that carry a California Roll. I have my own California Roll recipe a click away, here.

Other Latin market ingredients all cost well under 99 cents a pound or 99 cents each.  99c only Stores and the Dollar Tree stock canned black beans and tortilla chips.

I bulk up my Krab Ceviche adding black beans and cucumber. The cucumber brings an extra cool crunch and black beans add extra protein and texture (for a vegetarian version leave out the Krab.) You can use any drained canned bean you like including pinto beans. And canned beans are cheap, of course.

Classic Ceviches use lime-cooked shrimp or fish. You drench the seafood in lime juice and let it set in the refrigerator overnight or for a few hours, depending on how "cooked" you like your seafood. Lime juice will firm up the fish and turn the soft shrimp and fish from clear pink to a firm white.

It is important to add lime or lemon juice to a Ceviche with avocado so it stays green. Chopped avocado will eventually turn brown on the edges so it is best to eat the Ceviche in a day or two. I've also made the Ceviche without avocado. 

Also, make sure to drain and rinse the canned beans as the juice will make the Ceviche mushy in appearance and have an overwhelming bean flavor.

So sharpen your knife and chop up a cool Krab Ceviche. It's great for a patio party and travels well to serve as an appetizer...if your friends can handle the Krab.

I often add more Krab than 8 ounces as I list below. You may not like onion, cucumber, tomato, or cilantro, so it's okay to reduce the amounts to suit your taste. 

Krab Ceviche - Video

Play it here, video runs 3 minutes, 58 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (serves 2-4)

• 8 ounces to 1 pound of Krab - It's up to you how much to add. Sometimes I add a lot of imitation crab and other times not so much.
• 1 chopped onion - any color. I like a red onion when I'm out to impress.
• 2 cups chopped tomato - About 2 large tomatoes.
• 1 cucumber - scoop out seeds and chop. Sometimes I will peel half of the cucumber as the skin can be too bitter.
• 1/2 bunch of cilantro  - chopped. Add as much or as little as you like. 
• 15 oz. can of black beans - rinse & drain.
• Juice of 1 Lime or Lemon.
• Large avocado or 2 to 3 small - chopped.
• 1/2 jalapeno chopped (raw or pickled) - optional. Add a little at a time to reach the desired hotness.
• Tortilla Chips - when I want to impress, my local Latin market carries bags of freshly made chips and they are the best!
• Tostadas -  for an autentic taco truck-style Seafood Tostada.

Directions

First, rinse black beans and drain away any liquid (if the juice from the can remains, it will dull the bright colors and make the ceviche mushy.) 

Shred Krab into bite sizes. I like a few larger pieces so you know what's in the Ceviche.

I hope your knife is sharp -- this recipe involves a lot of chopping. 

Chop tomato and onion. Roughly chop cilantro. 

For a jalapeño remove the seeds and white membrane. Chop 1/4 of jalapeño into small pieces. Be careful handling it and don't touch your face as it can burn your eyes easily - wash hands with soap after handling a jalapeño.

I like to remove seeds from cucumber. Slice it in half and scoop out the seeds with a spoon. I usually peel half the cucumber as the skin can be bitter.

In a large bowl combine Krab, beans, cilantro, chopped veggies, and avocado.

Add lime or lemon juice. Mix it all together. 

Chill Ceviche for a couple of hours, if you can resist dipping in. This is a great patio party dish on a hot day. Serve with tortilla chips, hot sauce, and ice-cold Cerveza. If you have access to tostada rounds then pile on the Ceviche and make a taco truck-style Seafood Tostada.