Best 7 Spicy Pineapple Apricotand Jícama Salsa Recipes

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Tantalize your taste buds with a vibrant and refreshing Spicy Pineapple, Apricot, and Jicama Salsa, bursting with contrasting flavors and textures. This delectable salsa is a culinary symphony, featuring the sweet and tangy notes of pineapple and apricots, balanced by the crisp crunch of jicama and a hint of spiciness from jalapeño peppers. It's a versatile condiment that complements a wide range of dishes, from grilled meats and fish to tacos and nachos.

In addition to the main recipe, this article offers a tantalizing selection of variations to suit every palate. For those who prefer a milder salsa, there's a delightful variation that omits the jalapeños, allowing the natural sweetness of the fruits to shine through. For those who crave a smoky flavor, a chipotle pepper variation adds a touch of heat and smokiness. And for those who love a tropical twist, a mango variation incorporates sweet and juicy mangoes, creating a salsa that transports you to a tropical paradise.

With its vibrant colors, contrasting textures, and tantalizing flavors, this Spicy Pineapple, Apricot, and Jicama Salsa is sure to be a hit at your next gathering. Whether you serve it as a dip for chips, a topping for tacos or nachos, or a refreshing addition to grilled meats and fish, this salsa is guaranteed to elevate your culinary experience.

Here are our top 7 tried and tested recipes!

GRILLED PINEAPPLE-JICAMA SALSA



Grilled Pineapple-Jicama Salsa image

Provided by Bobby Flay

Categories     appetizer

Time 20m

Yield about 4 cups

Number Of Ingredients 10

1/2 small pineapple, peeled, cored and sliced into 1/2-inch-thick rings
1 red bell pepper
1 tablespoon canola oil
1/2 small jicama, peeled and finely diced
1 small red onion, finely chopped
2 red chile peppers (such as Thai bird or Fresno), stemmed and finely diced
3 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
3 tablespoons finely chopped fresh basil
Kosher salt and freshly ground pepper

Steps:

  • Preheat a grill to high. Brush the pineapple and bell pepper with canola oil; grill, turning, until the pineapple is golden brown on both sides and the pepper is slightly charred, about 6 minutes.
  • Let the bell pepper cool, then peel, seed and dice. Dice the pineapple and place in a bowl. Add the bell pepper, jicama, red onion, chiles, vinegar, olive oil and basil; season with salt and pepper and toss.

SPICY PINEAPPLE SALSA



Spicy Pineapple Salsa image

Here's a sweet and spicy twist on salsa. Served with chips, it's an excellent party starter. It also adds a refreshing touch on top of grilled fish or meat.-Angela Longtin, Cavalier, North Dakota

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 7 pint jars.

Number Of Ingredients 13

12 medium tomatoes (about 4 pounds)
2 large red onions, chopped
2 medium green peppers, chopped
2 cans (8 ounces each) unsweetened crushed pineapple, drained
1 can (15 ounces) tomato sauce
1 can (12 ounces) tomato paste
3 cans (4 ounces each) chopped green chilies
2 cans (4 ounces each) diced jalapeno peppers, drained
1/3 cup white vinegar
2 tablespoons salt
6 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon pepper

Steps:

  • In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and chop., In a stockpot, combine remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 15-20 minutes or to desired thickness., Carefully ladle hot mixture into seven hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 328mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

SPICY PINEAPPLE, APRICOT,AND JíCAMA SALSA



Spicy Pineapple, Apricot,and Jícama Salsa image

Categories     Condiment/Spread     Sauce     Fruit     Herb     No-Cook     Low Fat     Vegetarian     Quick & Easy     Cinco de Mayo     Apricot     Pineapple     Hot Pepper     Summer     Healthy     Vegan     Jícama     Cilantro     Gourmet

Yield Makes about 4 cups

Number Of Ingredients 6

1/2 small pineapple
a 1/2-pound piece jícama
3 ounces dried apricots (about 1/3 cup)
1 small red onion
1/2 cup packed fresh cilantro sprigs
1/2 fresh habanero or Scotch bonnet chile

Steps:

  • Peel pineapple and cut enough into 1/4-inch dice to measure 1 3/4 cups. Peel jícama and cut into 1/4-inch dice. Coarsely chop apricots and chop enough onion to measure 3/4 cup. Finely chop cilantro and, wearing rubber gloves, finely chop chile with seeds. In a bowl toss together all ingredients and season with salt. Salsa may be made 6 hours ahead and chilled, covered.

PINEAPPLE-APRICOT SALSA



Pineapple-Apricot Salsa image

Categories     Condiment/Spread     Sauce     Fruit     No-Cook     Vegetarian     Backyard BBQ     Apricot     Tropical Fruit     Pineapple     Summer     Chill     Vegan     Jalapeño     Cilantro     Jam or Jelly     Bon Appétit

Yield Makes about 1 3/4 cups

Number Of Ingredients 6

1 cup finely chopped peeled cored fresh pineapple
1/2 cup finely chopped red onion
1/2 cup apricot-pineapple preserves
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 1/2 tablespoons minced seeded jalapeño chili

Steps:

  • Toss all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

SPICY PINEAPPLE SAUCE



Spicy Pineapple Sauce image

This ginger spiced pineapple and maple syrup sauce is great over meatballs.

Provided by Michele O'Sullivan

Categories     Appetizers and Snacks     Spicy

Time 45m

Yield 24

Number Of Ingredients 5

1 (20 ounce) can crushed pineapple in heavy syrup, drained with syrup reserved
1 tablespoon cornstarch
1 teaspoon ground ginger
¾ cup orange juice
2 tablespoons maple syrup

Steps:

  • In a medium bowl, mix the crushed pineapple, cornstarch and ground ginger. Gradually stir in enough of the reserved pineapple juice to make the mixture smooth.
  • In a medium saucepan over medium heat, blend orange juice and maple syrup. Cook and stir 5 minutes, until clear and thickened. Mix in the pineapple mixture. Continue to cook and stir until well blended and thick, about 15 minutes.

Nutrition Facts : Calories 27.8 calories, Carbohydrate 7.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 1.6 g

OVEN-ROASTED TRI-TIP WITH APRICOT AND PINEAPPLE SALSA



Oven-Roasted Tri-Tip with Apricot and Pineapple Salsa image

It's too cold to grill outside, so the oven finished off this tri-tip. Served with a salsa made from dried apricots and canned pineapple tidbits, this main dish will make you think of warmer days to come. We enjoyed it with steamed white rice and broccoli.

Provided by Bibi

Time 2h30m

Yield 4

Number Of Ingredients 14

2 teaspoons seasoned salt
½ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 (1 1/2 pound) beef tri-tip roast
2 tablespoons extra-virgin olive oil, divided
¾ cup diced dried apricots
½ (8 ounce) can pineapple tidbits, undrained
⅓ cup diced red bell pepper
¼ cup chopped fresh cilantro
2 tablespoons minced jalapeno pepper, or to taste
2 tablespoons fresh lime juice
1 clove garlic, minced
¼ teaspoon salt, or to taste

Steps:

  • Combine seasoned salt, paprika, garlic powder, and black pepper in a small bowl.
  • Pat tri-tip dry with paper towels and place on a cutting board or plate. Rub 1/2 of the spice mixture on one side of the tri-tip, and rub the remaining mixture on the other side. Drizzle 1 teaspoon olive oil on one side of the tri-tip and use a pastry brush to lightly coat the surface. Flip the tri-tip and repeat with 1 teaspoon olive oil on the other side.
  • Tightly wrap the seasoned tri-tip in plastic wrap, or use a zip-top bag, squeezing out as much air as possible before sealing. Place in the refrigerator to marinate for at least 1 hour, or up to 8 hours.
  • Meanwhile, make the salsa by combining apricots, pineapple tidbits and juice, bell pepper, cilantro, jalapeno, lime juice, garlic, and salt in a non-reactive container. Seal and refrigerate at least 1 hour, or longer, if possible, since the apricots will soften over time.
  • Allow tri-tip to come to room temperature, about 30 minutes.
  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
  • Heat remaining 4 teaspoons olive oil in an oven-proof, nonstick skillet over medium-high heat. Unwrap the tri-tip, and carefully place it in the hot oil. Brown each side, 3 to 4 minutes. Quickly blot any extra oil in the skillet with paper towels, held with tongs.
  • Place the skillet in the preheated oven and bake until tri-tip is firm but still pink, 15 to 20 minutes, or until desired doneness is achieved. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). A higher internal temperature is not recommended, as the meat will be tough.
  • Remove from the oven and tent with foil, about 10 minutes. Slice into thin slices, about 1/4-inch thick, across the grain of the meat. Serve with the chilled salsa.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 22.5 g, Cholesterol 81.6 mg, Fat 14 g, Fiber 2.7 g, Protein 30.3 g, SaturatedFat 3.4 g, Sodium 674.7 mg, Sugar 17.9 g

APRICOT SALSA



Apricot Salsa image

This recipe was part of a recipe challenge that worked out quite well. Nice heat from the habanero and lovely sweetness from the apricots and pineapples.

Provided by Melissa Goff

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 2h40m

Yield 15

Number Of Ingredients 11

3 cups chopped fresh apricot
1 cup shallots, julienned
½ cup chopped green bell pepper
½ cup chopped red bell pepper
½ cup chopped fresh pineapple
¼ cup chopped cherry tomatoes
1 habanero pepper, seeded and minced
2 cloves garlic, minced
1 teaspoon minced fresh cilantro
½ teaspoon cumin
¼ cup fresh lime juice

Steps:

  • Mix the apricots, shallots, green bell pepper, red bell pepper, pineapple, cherry tomatoes, habanero pepper, garlic, cilantro, cumin, and lime juice together in a bowl; refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 30.3 calories, Carbohydrate 7.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.9 g, Sodium 2.5 mg, Sugar 4.1 g

Tips:

  • For the best flavor, use ripe pineapple and apricots.
  • If you don't have fresh jicama, you can use canned jicama, but be sure to drain it well.
  • Be sure to finely chop all of the ingredients so that they will evenly distribute in the salsa.
  • If you like a spicier salsa, you can add more jalapeño peppers or chili peppers.
  • Serve the salsa immediately or store it in the refrigerator for up to 3 days.

Conclusion:

This spicy pineapple, apricot, and jicama salsa is a delicious and refreshing addition to any meal. It is perfect for serving with tacos, burritos, or chips. It is also a great way to use up leftover pineapple and apricots. So, next time you have a party or gathering, be sure to give this salsa a try. Your guests will love it!

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