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Jerk Wontons With Caribbean Salsa

By Paula Deen

Ingredients

  • 3 cups diced fresh pineapple
  • 2 seeded and minced jalapeños
  • 1 diced seedless cucumber
  • 1 diced red bell pepper
  • 1 diced yellow bell pepper
  • 1 bunch chooped about 1/2 cup chopped fresh cilantro
  • 3 tablespoons thawed frozen apple juice concentrate
  • 1 tablespoon extra virgin olive oil
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 25 cut in half diagonally wonton wrappers
  • 1/3 cup melted butter
  • 1 tablespoon recipe follows caribbean jerk seasoning
  • 1 tablespoon kosher salt
  • 1 teaspoon ground allspice
  • 1 teaspoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried, crushed Scotch bonnet pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried chives
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon dried thyme

Directions

In a large bowl, combine the pineapple, jalapeños, cucumber, bell peppers, and cilantro. In another bowl, combine the apple juice concentrate, oil, salt, and pepper. Add to the pineapple mixture, tossing gently to coat. Cover and chill for 4 hours. Serve with Jerk-Seasoned Wonton Chips.

Jerk-Seasoned Wonton Chips:

Preheat the oven to 350 degrees F.

Place the wonton wrappers in a single layer on parchment-lined baking sheets. Brush with melted butter; sprinkle each evenly with jerk seasoning. Bake until lightly browned and crisp, 4 to 6 minutes. Cool completely on parchment paper. Serve immediately, or store chips in an airtight container up to 1 week.

Caribbean Jerk Seasoning:

Combine all ingredients in a bowl until well-mixed. Store in an airtight container.