Wednesday, May 17, 2006

Tropical Salsa

Okay, this is one of my all-time favorite salsas. It's a bit yellow, but don't worry, we'll add a bit of contrast. Start with a papaya and a mango, dice 'em up, and put 'em in a bowl. You'll also need half a pineapple. I cut one in half and scooped it out with an ice cream scoop. Get rid of the core, it's hard and has just a little too much fiber. Dice up the rest of the half pineapple and add to the bowl. You'll also want to dice up half a red bell pepper and two whole jalapenos, and add them in as well. Add about 1/4 cup of diced red onion. Go easy on the onion; it can really take over everything if you add too much. Grab a nice handful of cilantro, chop it up, toss it in. Add the juice of two limes, and finish off with a pinch of salt, a few grinds of black pepper and a quick drizzle of salad oil.

Now, if you want to get really fancy, you can serve the salsa in the half a pineapple that you scooped out. Just make sure you put the pineapple on a plate or something, because it tends to leak. But what does this go with, you might ask? Well, the obvious answer (at least for me) is blue corn chips. It also goes well with really spicy meats. And heck, you could even just eat it as a salad. Watch future posts for other ideas.


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