I really don't like onions and peppers. I know i'm strange. Pretty hard to have salsa without onions or peppers. Leave those out, which you can, and all you have is seasoned tomatoes with pineapple and spices. :) So you want pineapple (no peaches?) salsa with no onions and no peppers and no sulfates, correct? Then the recipe would be Tomato-Pineapple Salsa 6 cups tomatoes, peeled, chopped, drained 2 cups chopped pineapple tidbits No chopped onion (or any amt. you want up 2 1/2 cups) No chopped or jalapeno peppers (amt. you want up to 1 1/2 cups)** The rest stays the same except you can use 1 cup lime juice so there is no vinegar in it. You can always leave out low acid ingredients as doing so actually increases the safety margin. But the volume and consistency is going to be way off. **If you want to substitute more tomatoes for the onions and more pineapple for the peppers you can as both are much more acidic. Just don't exceed the total amounts of solids ingredients or reduce the required amounts of liquid ingredients. But what the resulting taste is going to be like is unknown. Keep in mind that the salsa needs to be very sloshy/soupy when it goes into the jars. Do not use paste tomatoes (not enough liquid in them). You can drain off the excess after you open the jars, not before. And if you want it pureed (no chunks) then you have to do that after opening the jars, not before. Dave

They are great in any "cold" shrimp dish - like a marinated or shrimp cocktail sort of thing. If you are serving them as shrimp cocktail, defrost them, sprinkle with lemon juice (not a lot, literraly jsut a sprinkle to freshen them) or serve them in one of the following: CITRUS MARINATED SHRIMP COCKTAIL 1 cup orange juice 1 cup fresh lemon juice 3/4 cup ketchup 1/3 cup vodka 1/4 teaspoon hot pepper sauce 1/4 cup olive oil 1 1/2 pounds cooked peeled large shrimp 1 small red onion, thinly sliced (about 1 3/4 cups) 1 cup finely chopped fresh cilantro Combine juices, ketchup, vodka and hot pepper sauce in large bowl. Whisk in oil. Add shrimp, onion and cilantro and mix well. Cover and refrigerate at least 3 hours and up to 6 hours. Drain before serving. ************************************************************* Shrimp with Garlic Citrus Sauce Ingredients: Shrimp, cooked and cooled Garlic-Citrus Sauce 6 garlic, cloves, whole 1 1/3 cup fresh oranges, juice 6 tbsp limes, juice 1/2 tsp sugar 4 tbsp cold unsalted butter, cut into small pieces 1 tsp salt Directions: Garlic-Citrus Sauce Into a small saucepan add the 6 thinly sliced cloves of garlic, orange juice, 2 tablespoons lime juice, sugar. Bring to a simmer over medium heat. Reduce heat to medium low. Gently simmer the garlic cloves in the juice for about 25 to 30 minutes until the juice has reduced to a caramel-coloured syrup and the garlic is soft. Using a fork, crush the garlic in the sauce. Whisk in the butter one piece at a time until it is incorporated into the sauce and the mixture is emulsified. If the sauce is too thick thin it with the remaining lime juice. Season the sauce with 1 teaspoon salt. Serve dipping sauce with cooked chilled shrimp. ******************************** If I think of more, I will post them.

Angelaid, I see no reason to ridicule azzalea for this comment. Her remarks are based on fact. Like many such legends, it is based on reality. In this example, a great deal of reality. Papain or bromelain are the enzymes found in meat tenderizers. Papain is found in papayas and bromelain is found...guess where....pineapples. Both can cause esophogeal and stomach problems for sensitive people and for anyone who may gobble too much at a time. Anyone with any hint of ulcers needs to stay away from these enzymes, whether in a commercial tenderizer or in a raw food. Any one planning abdominal surgery needs to avoid them also. Any doctor will tell you that. She is also correct that it is only the raw food that causes these problems. Cooking or marinating counteracts the powerful dissolving enzymes.

Papaya and pineapple makes a great marinade (natural tenderizers) whizzed up with garlic, ginger, turmeric root, a bit of soy. Maybe some mustard. Some different ones and common in India. Vinegar and water to make a loose paste. Pork, chicken, meat cuts like flank. Flat packed in qrt zip-locks. Less freezer space. Good summer grill marinade. I also have a ton of berries but don't care for smoothies...too sweet and loaded with calories. We just grab a handful to have with yogurt and granola. Some fruit in smaller quantities may not be an irritant. I can't have pineapple at all, never could. Big gut irritant. Strawberries are too much for me but love blueberries. A warm compote, no added sugars, is just right for waffles in place of syrup. Smoothies using fruit from the freezer is also really cold. That with the acidity of pineapple? Maybe. (toss your berries in a bit of flour just before adding to muffins, etc. Keeps them from sinking and blooming/staining the final item). If your cook the berries down to a thick syrup compote...again, less room in the freezer.