Pineapple Salsa (Mexican Style)

by Sarah on June 12, 2012 · 12 comments

In a twist of perhaps ironic–or just interestingly timed–fate, Saturday evening’s B.Y.O.D(ip) party was only one of two dip-dominated gatherings I attended last weekend.Liz and I had been working for a couple of months now with Kathleen from Wholesome Goodness, to plan a Chips + Dip “Mocktail” Party for the Virginia Bloggers, and, after a few schedule shifts and postponements, Sunday was the (very successful) party day! Of course, I could have simply brought the remaining Hamburger Hummus with me to the party…and I did. [It pairs quite nicely with Wholesome Goodness Kettle Chips.] But I also woke up with a craving for something a bit lighter, a bit fresher…and I don’t just mean the Pom Punch I concocted with Pomegranate Blueberry Acai Juice + Diet Lemon-Lime Soda + Rainbow Sherbet (natch).Nope, I was craving salsa. A more authentic, Mexican-style, ‘thin’ salsa, which you can slurp up with a spoon like gazpacho–which is almost what it is, really.Maybe this was because sometimes I’m really just in the mood for something less chunkily complicated.Maybe I wanted to use the authentic salsa dish requisite on every Mexican household kitchen table that I had brought back from Mexico and uncovered while packing (and unpacking).Or maybe it was because I had woken up with very limited time to prepare said salsa, and a Mexican-style salsa requires a LOT less knife work than a pico.*

*Yes. Those “salsas” we make where each ingredient is easy identifiable are really pico de gallo. Just so you know. 😉In fact, cutting up that onion was really just an effort to help everything incorporate more evenly, because the method for preparing ‘true’ salsa is simply to throw everything into a processor…

…and let ‘er run!

And I even cheat further…by using canned pineapple and tomatoes.I didn’t have time to wait for a pineapple to ripen to the appropriate level of sweetness…and I do sometimes get weird cravings for canned pineapple. (It’s a nostalgic thing I think, recalling summer camp days and college dining hall salad bars.)The combination of the pineapple (about 2 1/2 cups, if you are using fresh), cilantro, lime juice, red onion, salt, and jalapeno is really quite fabulous on it’s own. I think it would be really tasty paired with grilled fish, chicken, or pork if you aren’t of the veg-minded kind.

But, why not let some ‘maters join the party?*

*I have never called a tomato a ‘mater before…but I think I like it. Why should potatoes have all the fun?Most small cans of whole, peeled tomatoes have four or five tomaotoes in delicious tomato juice. You could, therefore, substitute four or five fresh Romas. But, one bonus of using canned foods in this recipe?

Leftover pineapple and tomato juice to play with later…I’d be lying if I said I wasn’t more than slightly obsessed with this salsa right now.

I made Rachel swear not to tell anyone how much of it I ate directly from the processor bowl with my spoon while making it…but after I made it again this morning and consumed at least a cup of it before getting it into the fridge, why hold up the pretense?

Pineapple Salsa

(Makes about 2 1/2 cups)

2 1/2 cups pineapple chunks, fresh or canned

1/2 cup cilantro, loosely packed

1/2 cup chopped red onion

1/2 tsp. salt

1 large jalapeno, seeded (or not!)

4 Roma tomatoes, fresh or canned

Combine all ingredients in a blender or food processor.

Blend or process until only slighly chunky.


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