I love that summer is here! Today, however, the humidity was pretty high, and I was not at all in the mood to cook.. so I didn't! I chopped, and I mixed some spices, and I opened a can! (Thom did have to grill... but he doesn't mind!) This is a great go-to salsa for just about anything you make! We had it with boneless pork loin chops (I mixed a bunch of spices for a rub, and Thom grilled them), a salad, and black beans (that was the can I opened). Tomorrow, I will mix the remaining beans with some salsa, toss in some cubed cheddar for a hearty lunch salad. Here's a link to a mango-cutting tutorial, if you've never cut one:
Pineapple Mango Salsa
4 pineapple slice rings (preferably fresh pineapple)
1 mango, seeded and peeled
1 jalapeno, minced with membrane and seeds removed
1/2 small red onion, finely mined
1/2 each red and green pepper, chopped
1/4 cup cilantro, finely minced
juice of one lime
salt & pepper, to taste
Fine chop all the fruit; add jalapeno, fresh cilantro, onion, peppers, and lime juice.
The salsa tastes best if allowed to macerate, refrigerated, for a few hours or overnight.
No comments:
Post a Comment