sharing these summery recipes this week because Kaleb’s birthday is on Cinco de Mayo, and he loves salsa! This Pineapple Salsa is one of his all time favorite’s and is wonderful served as a garnish with grilled fish or chicken. Another Craft family favorite is our Black Bean dip. Its creamy richness makes for a delicious dip and also is a great topping for nachos.
If you’ve got a favorite salsa recipe, we’d love to see it! Email your recipe to Meagan@CulinaryCrafts.com. Our chefs will prepare the recipes we receive and we’ll have Kaleb do a taste test and pick his favorites on a Live Facebook video in the coming weeks! Results will also be shared on our Instagram.
Wishing you all good times and great food this summer!
3 cups pineapple- diced into 1/4-1/2″ pieces
1 cup red pepper-diced into 1/4″ pieces
1 cup red onion diced into 1/4″ pieces
3-4 TBSP jalapeno- finely chopped
2 TBSP cilantro
2 TBSP Lime Juice
Salt to taste
Mix all ingredients in a bowl, Adjust seasonings as desired, store in airtight container. Good for up to 3 weeks.
** Variation: Grill pineapple before dicing.
Black Bean Dip
2/3 cups raw black beans
2 cloves minced garlic
3 oz cream cheese
1/3 cup lemon juice
2/3 cup chopped cilantro
1 tsp cayenne
1 tsp Chili Powder
Salt to Taste
2/3 cups shredded cheddar cheese
1 bunches of diced green onions
1 diced tomatoes
1/3 cup black olives
Rinse black beans in a colander. Place beans in a large pot with lid and cover with water about 2 inches above the beans. Let beans soak for and hour. Place pot over medium heat on stove, cover with lid and cook beans until soft about 1 hour. Drain beans and transfer to a food processor.
Add garlic, cream cream cheese, lemon juice, cilantro, and seasonings. Puree until combined. dish into your favorite serving bowl and then add your garnishes to the top. May be refrigerated for 3 days!