WATERMELON JALAPENO MARGARITA RECIPES

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MANGO PINEAPPLE SALSA RECIPE: HOW TO MAKE IT



Mango Pineapple Salsa Recipe: How to Make It image

This fruit salsa served with tortilla chips is great for summer barbecues. It can also be served alongside fish and chicken entrees. —Mary Gloede, Lakewood, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 2-2/3 cups.

Number Of Ingredients 10

1 cup chopped peeled mango
1 cup pineapple tidbits
1/2 cup diced sweet red pepper
1 plum tomato, seeded and chopped
3 tablespoons minced fresh cilantro
2 green onions, sliced
2 tablespoons lime juice
1 tablespoon lemon juice
1 jalapeno pepper, finely chopped
Tortilla chips

Steps:

  • In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.

Nutrition Facts : Calories 25 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 2mg sodium, CarbohydrateContent 6g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 0 protein.

MINI MUFFULETTA RECIPE: HOW TO MAKE IT - TASTE OF HOME



Mini Muffuletta Recipe: How to Make It - Taste of Home image

People love these hearty little sandwich wedges. The recipe is great for a party and can be made the day before.—Gareth Craner, Minden, Nevada

Provided by Taste of Home

Categories     Appetizers

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 3 dozen.

Number Of Ingredients 13

1 cup pimiento-stuffed olives, drained and chopped
1 can (4-1/4 ounces) chopped ripe olives
1 tablespoon balsamic vinegar
1-1/2 teaspoons red wine vinegar
1-1/2 teaspoons olive oil
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
6 French rolls, split
1/2 pound thinly sliced hard salami
1/4 pound sliced provolone cheese
1/2 pound thinly sliced cotto salami
1/4 pound sliced part-skim mozzarella cheese

Steps:

  • In a large bowl, combine the first 8 ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard removed bread or save for another use)., Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer with hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops. , Wrap tightly. Refrigerate overnight. Cut each into 6 wedges; secure with toothpicks.

Nutrition Facts : Calories 119 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 537mg sodium, CarbohydrateContent 7g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 6g protein.

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