Tupperware Salsa Recipes
Posted: Tue May 05, 2009 9:22 amSouthwest Mango Pineapple Salsa
Serves 4 to 6
1/2 cucumber, peeled and seeded
1 8 oz.-can of pineapple chunks, drained
1/3 red onion
1 tbsp. Simple Indulgence™ Southwest Chipotle Seasoning Blend
1 tbsp. fresh lime juice
1/3 cup cilantro leaves, washed
1 mango, peeled, seeded and diced
salt and pepper to taste
Place all ingredients except the diced mango, in the Quick Chef. Turn handle to chop until you reach the desired consistency. Add diced mango and turn the handle a few more times to incorporate diced mango into the salsa. Season with salt and pepper to taste. Pour tortilla chips in the Chip ’N Dip container and add salsa to the dip bowls. Serve salsa at refrigerator or room temperature.
Serves 4 to 6
1/2 cucumber, peeled and seeded
1 8 oz.-can of pineapple chunks, drained
1/3 red onion
1 tbsp. Simple Indulgence™ Southwest Chipotle Seasoning Blend
1 tbsp. fresh lime juice
1/3 cup cilantro leaves, washed
1 mango, peeled, seeded and diced
salt and pepper to taste
Place all ingredients except the diced mango, in the Quick Chef. Turn handle to chop until you reach the desired consistency. Add diced mango and turn the handle a few more times to incorporate diced mango into the salsa. Season with salt and pepper to taste. Pour tortilla chips in the Chip ’N Dip container and add salsa to the dip bowls. Serve salsa at refrigerator or room temperature.