Last weekend I had one of those culinary "why didn't I think of that?" moments. My dad and I hosted a barbecue and my cousin's contribution was salsa. But not just any old salsa, a perfectly balanced crunchy and creamy pineapple salsa! While pineapple is common in salads, I couldn't believe I had never tried it in salsa with salty chips on the side. It was absolutely fabulous and everyone could not get enough, myself included. Since the salsa is chunky and on the heavier side, it's important to serve it with thick, hard chips. Pair with margaritas and you've got a Cinco de Mayo party in the making! Get the easy recipe now.
From Sarah Kerr Ingredients 1/2 pineapple, cut into 1/4 inch cubes Directions Makes about 4 cups.
Pineapple, Mango, and Jalapeno Salsa
1 mango, cut into 1/4 inch cubes
1-2 medium green jalapenos (adjust heat amount to your personal taste), small dice
1 1/2-2 small red onions, small dice
1 red bell pepper, small dice
2-3 large tomatoes, small dice
2-3 ripe but firm avocados, diced
1/2 bunch cilantro, rinsed and chopped
salt and freshly ground black pepper
From Sarah Kerr
1/2 pineapple, cut into 1/4 inch cubes
Makes about 4 cups.