Considering my father is a Presbyterian pastor born and raised in the south, I have been to my fair share of church meals and potlucks over the years. As a little kid my brother and I loved those events because everyone thought we were adorable simply for being the preacher’s kids, and our parents were always distracted visiting with people, giving us more room to wiggle and run around. When I got older, I loved those events because it was easy to see how every dish was prepared as a gift – a gift for the community. It was clear to see the labor of love people would put into preparing their favorite macaroni and cheese or their famous chocolate cake for the church potluck. This recipe is one of those labors of love my mom and I stumbled upon at a church dinner. Although simple in premise- a fruit variation of the classic tomato salsa- this recipe is rich and complex in flavor. The tangy sweet zest from the fruit paired with the cilantro and chopped jalapeños, is nothing shy of brilliant. Seriously. This is one dish I remembered over the years and begged my mom to find the recipe for. She did, because she’s the best, and we have made it every summer since. I am thrilled to share it with you and hope you love it as much as we do!
- 2 Granny smith apples, leave skin on
- 1 pink lady apple
- 1 6 oz. can pineapple tidbits, drained
- 1 can pears, drained
- 1 can peaches, drained
- 2 green onions, chopped
- ¼ cup jalapeños, chopped*
- ½ jar pineapple preserves
- ½ cup cilantro, fresh, chopped
- 1 pint blueberries- left whole.
- 3 kiwi, chopped
- Corn tostado chips
- Rinse your apples, green onions, jalapeños, cilantro leaves, blueberries, and kiwis.
- Drain the juice from the canned fruits and rinse.
- Slice all the ingredients (except for the blueberries) into very small pieces. Leave the skin on the apple, but remove the skin from the kiwi.
- Combine the ingredients in a very large bowl and mix well, completely stirring in the pineapple preserves.
- Serve with chips to dip and store in an airtight container in the fridge.
Notes and Tips!:
- ¼ cup jalapeños is about 2 whole jalapeños. (To those of you who prefer mild salsa- don’t worry! The addition of jalapeños will not turn this into a super spicy salsa. The seeds are what hold the heat in a jalapeño.)
- I used 15 ounce cans for the canned fruit and had plenty of salsa- and that was for a crowd of hungry college kids! However, if you are making this for a large crowd or event and are trying to make more salsa, I suggest using 24 ounce cans.
- Wear gloves when cutting the jalapeños or be very careful to not touch the seeds- they can burn skin. I suggest carefully cutting the jalapeños in half, then scraping the seeds out with a spoon thoroughly before chopping the jalapeños.
- If you do not have pineapple preserves other jellies such as orange marmalade or peach marmalade will work just as well.
- This recipe can be quite time consuming to make due to the amount of chopping and slicing required! Give yourself a few hours to make it.
- To make gluten free- use gluten free chips! To make vegan- make sure you have a vegan jam or preserves. (Here’s a list to help you find one!) Also, make sure you use vegan chips. Tostidos makes several vegan chips, but read the ingredient list- some, such as the flour tortillas, contain buttermilk.