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Saturday, July 10, 2010

Salsa on a Saturday! HECK YEAH!

Feelin' a little low this Saturday? Go al fresco on your family, grill up some of your favorite fish or pork (or whatever, really) and try a spoonful of this for a change of heart:

Gotta love me some pineapple, so here's the deal. Pineapple works really well as a sweet component to many savory dishes. One of my favorites is in the form of a salsa or warm compote. Today, let's talk salsa.

Now, they say salsa originated from the Inca people. Salsa (combination of chilies, tomatoes and other spices) can be traced to the Aztecs, Mayans and Incas. The Spaniards first encountered tomatoes after their conquest of Mexico in 1519-1521, which marked the beginning of the history of Salsa sauce. Aztec lords combined tomatoes with chili peppers, ground squash seeds and consumed them mainly as a condiment served on turkey, venison, lobster, and fish. This combination was subsequently called salsa by Alonso de Molina in 1571. (I'm no History buff, so always make sure to do your own historical research instead of quoting me or my sources.)

I say, toss the tomatoes and use fresh pineapple instead for a twist! No freshies around? Try the canned instead! And to live on the edge, grill slabs of fresh pineapple first, THEN use it for salsa! YUM!

What you'll need:

2 cups of finely diced pineapple (chunkier is ok too!)
1/4 cup diced scallions
1/4 cup finely diced red onions
the juice of 1 lime
salt & pepper to taste
cumin to taste
dash of OJ
sprinkle with chopped loose leaf parsley 

What you'll do:

Mix the heck outta your ingredients. So much of making salsa comes from the heart, so be sure to taste your way through this recipe. Some love more lime or more sweetness. Make it yours!

Cover and let sit in the fridge for as long as you can (at least 2 hrs if possible). Pull out of the fridge at least 15 min before serving. Stir to ensure all of those juices combine to create the perfect balance of sweet, savory goodness. Make sure to taste it before hand to see if you need to touch up anywhere, such as salt, lime, or more. Voila! Now you have the perfect accoutrement to your entree highlight. Bon appetit!

1 comment:

  1. Just used it to top off a grilled marinated tofu (marinade:3 parts Soy Sauce, 1 part Rice Vinegar). Use it for anything, it's yummy!