Pineapple Salsa

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Does anyone in Minnesota grow pineapple? I didn’t think so. This chip topper is far from local, but a real crowd and kid pleaser. The only thing local, in fact, is the cilantro and jalapeno. This one tips over my 80% local goal!

Pineapple Salsa Recipe

Ingredients:

  • 2 cups pineapple chunks
  • Juice of one lime
  • 1/2 bunch cilantro
  • 1 jalapeno pepper
  • dash of salt

Directions:

This is a zinger. Toss everything in the food processor and pulse, pulse, pulse. The only thing I would caution is if you plan to feed this to kids, check the heat of your jalapeno. I have found that organic jalapenos tend to be pretty hot. I’m not sure if that’s due to the producer or what. My trick for testing the Scoville level is to cut off the stem and a little of the pepper. Then I give the cut part with all the capsaicin a quick lick. With that test I know if I need to remove the seeds or if it is safe enough for my easy method – throw the whole darn thing in!

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