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.
Pineapple Adds Fruity Pizzazz to Fresh Salsa
Last weekend I had one of those culinary "why didn't I think of that?"
Whenever I use jalapeños, or any other spicy chile for that matter, I always employ the same simple technique for seeding that ensures my hands and eyes won't burn. Here's how I do it: 
During the Summer, it's hard not to take advantage of the plethora of farm stand produce that's available. This recipe utilizes the season's bounty of corn and tomatoes. There's no fancy ingredients or exotic spices, thus the pure and colorful freshness of the veggies is highlighted. By mixing in cooked rice, the salad becomes substantial enough to make up a whole meal. To learn the uncomplicated technique, 
For the first 23 years of my life, I thought salsa was something purchased at the grocery store or enjoyed at a Mexican restaurant. Then one day, I realized I could make it at home using fresh ingredients and everything changed. 
These scrumptious and easy-to-make biscuits were similar to the ones I ate at the restaurant. They would be a perfect accompaniment to a big bowl of 