Have you caught the spring cleaning bug? Something in the air just gets me going. I want to declutter, clear away the winter cob webs, sweep the floors, wash the windows and dust the blinds. Even outside, I gather the garden’s winter debris, trim the shrubs, dust off the outdoor furniture and polish the stainless gas grill. It’s time for renewal, a new start. Spring is like that. It just gives everything a new view.
In a way, salsas are to food what spring is to our environment. They offer something fresh and new, a vibrant way to serve the same old thing. They’re sassy and kick up the flavors of any food you pair it with at any given moment. I particularly love fruit salsas like Mango Salsa and Fresh Cranberry Apple Salsa here on the blog. I suppose you can call Salsa Verde a fruit salsa since it’s made with tomatillos, technically a fruit. This Pineapple Salsa is a winner and like most salsas, it is quite easy to make. I love serving it with Baja Fish Tacos or Chicken Spinach Enchiladas or Baked Cheesy Chicken Taquitos (coming on the blog tomorrow.) It’s fabulous with fish, chicken or as an appetizer with chips.
Food processors make quick work of salsa production. Start by adding all the ingredients to the food processor bowl fitted with a metal blade. I use fresh peppers (bell and jalapeno), red onion, sprigs of cilantro, lime juice, garlic and a little sea salt. Then I add fresh pineapple (or frozen), cover it and pulse until you get the texture you want and that takes only about 3 to 4 pulses (we don’t want pureed salsa.) Chill it until ready to serve. So fresh, so renewed.
- Fresh Pineapple Salsa
- 1/2 medium red bell pepper, thickly sliced
- 1/4 small red onion, thickly sliced
- 1/4 cup packed fresh cilantro leaves
- 1/2 medium jalapeno
- 1 clove garlic
- 1 Tbsp fresh lime juice
- 1/2 tsp salt
- 1 cup chunks fresh or frozen pineapple
- Combine all ingredients in container of food processor fitted with a metal blade. Cover and pulse until chopped to desired texture. Chill in refrigerator until ready to serve.