Pineapple Lemon Balm Salsa
Recipe: #9262
April 26, 2013
Categories: Sauce, Side Dishes, Mexican, One-Pot Meal, Marinate, Gluten-Free Heart Healthy, Kosher, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Herbs, more
"This salsa is great on fish and fish tacos, but I am sure if you experiment you will find it's great with chicken and pork as well. Cooking time is marinating time, so the ingredients can marry. You can use it at room temperature or cold."
Original is 2 cups servings
Ingredients
Nutritional
- Serving Size: 1 (497.2 g)
- Calories 284.9
- Total Fat - 1.6 g
- Saturated Fat - 0 g
- Cholesterol - 1.7 mg
- Sodium - 1775.4 mg
- Total Carbohydrate - 43.7 g
- Dietary Fiber - 4.1 g
- Sugars - 30.7 g
- Protein - 25.5 g
- Calcium - 126 mg
- Iron - 4.6 mg
- Vitamin C - 15.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Toss all ingredients together well in a glass bowl. Let stand for about 2 hours before using, stirring occasionally.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting a jalapeno pepper, choose one that is firm and bright in color.
- When selecting the pineapple, look for one that is ripe and fragrant.
- Substitute 1/2 cup of fresh mint for the lemon balm, as mint has a sweeter flavor that will pair well with the pineapple and red pepper. The benefit of this substitution is that it will add a refreshing sweetness to the salsa.
- Substitute 1/4 cup of diced mango for the pineapple, as mango has a similar texture and sweetness that will pair well with the other ingredients. The benefit of this substitution is that it will add a tropical flavor to the salsa.
Mango Lime Salsa Replace the pineapple with 1 1/2 cups diced mango, replace the lemon with juice of 1 lime, and replace the lemon balm with 4 tablespoons chopped fresh mint.
Pineapple Mango Salsa Replace the mango with 1 1/2 cups diced pineapple, replace the lime with juice of 1 lemon, and replace the mint with 4 tablespoons chopped fresh lemon balm.
Grilled Tilapia with Pineapple Lemon Balm Salsa - This dish is a great way to enjoy the flavors of the salsa. The sweetness of the pineapple and the tartness of the lemon balm will perfectly complement the mild flavor of the tilapia. Grilling the fish adds a smoky flavor that will further enhance the overall taste.
RECOMMENDED DISH TITLE: Roasted Asparagus with Parmesan Cheese:
This dish is the perfect accompaniment to the Grilled Tilapia with Pineapple Lemon Balm Salsa. The asparagus is roasted to bring out its natural sweetness, and the Parmesan cheese adds a salty and nutty flavor that pairs wonderfully with the salsa. The asparagus is a great source of vitamins and minerals, making it a healthy side dish to go alongside the fish.
FAQ
Q: Can I use different vegetables in this salsa?
A: Yes, you can substitute other vegetables in this salsa. Try experimenting with different combinations to find the flavor you like best!
Q: How long can I store this salsa?
A: This salsa can be stored in the refrigerator for up to a week. Make sure to keep it in an airtight container or jar.
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Fun facts:
Fun Fact 1: Pineapple is believed to have originated in South America and was brought to Europe by Christopher Columbus in 1493. It was so expensive that it was only served to royalty and the wealthy.
Fun Fact 2: Lemon balm has been used for centuries for its medicinal properties, and it was even used in the court of Queen Elizabeth I to soothe her nerves and to help her sleep.