I cooked up some Jackfruit and thought it would make great salsa.  After I worked out the salsa recipe I gave some to my husband on tortilla chips with a scant amount of shredded cheese to taste. He said “WOW” I have no idea what this is but it’s delicious. He also said it’s slightly sweet with a nice heat. “What is this?” I have no idea what it’s made with.

I cooked up a chunk of Jackfruit from the Asian Market

and got 10 ounces of jackfruit bulbs and about 7 ounces of pulled jackfruit.

Jackfruit Salsa

Ingredients     makes about 8 servings

1 Tablespoon extra virgin olive oil

10 ounce cooked jackfruit bulbs cleaned and chopped

1 jalapeno -finely chopped (you might need more or LESS depending on your taste and the heat of the pepper. (I used one small red jalapeño that seemed mild/medium)

1 garlic clove very thinly sliced

2 ounces scallion white ends (about 1/2 cup)

1/2 cup grape tomatoes (that were already roasted and were leftovers)

1/2 teaspoon cumin

1/2 teaspoon black pepper

1 teaspoon kosher salt

1/4 cup apple cider vinegar

1 lime (just the fresh squeezed juice)

1 cup water

1/4 cup fresh chopped cilantro

Directions

Get a medium sauce pan on medium high heat and add the oil, then the garlic, jalapeño, scallion whites, cumin, black pepper and salt. Cook till fragrant and soft. Turn heat to medium and add jackfruit, tomatoes, vinegar, water and lime juice. Cook a few minutes till it thickens slightly and add the cilantro at the end. Serve warm when ready.

The Jackfruit Salsa was really delicious. I think most people would enjoy it.