Jezebel Salsa
You may have heard of the old southern Jezebel sauce typically served over cream cheese and crackers. It is a combination of pineapple preserves, apple jelly, dry mustard and horseradish; a favorite at church suppers and Jr. League cookbooks. My salsa is a fresh pineapple version of that sauce and so easy that you will have time to enjoy your guests rather than slaving in the kitchen.
Ingredients
- 1 cup small dice fresh pineapple
- 1 tablespoon apricot ginger mustard or honey mustard
- 2 scallions, chopped
- 1 teaspoon to 1 tablespoon, seeded, minced red serrano or jalapeno pepper*
- 4 fresh mint leaves, chopped
- 1 tablespoon chopped fresh cilantro
- 1 (8 oz) package cream cheese, softened
- crackers of choice
Instructions
- In small bowl, combine pineapple and mustard stirring to coat pineapple with the mustard. Add remaining ingredients and stir to combine. Place cream cheese over center of platter. Spoon salsa over top. Garnish with additional fresh herbs. Serve with crackers.
Notes
*for those who don’t like spicy heat use red bell pepper
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