Thursday, March 1, 2012

Pineapple Salsa

Spring is around the corner. I can feel it in the air...

... by which I mean I was able to comfortably walk to Jimmy John's after class with no coat to get lunch because I totally forgot to pack one.

Seeing The Descendants and making this bright, colorful, summery salsa are two other seriously excellent ways to prepare yourself. And will probably get you fewer weird looks (since, let's face it, most people in Minnesota are still wearing coats to run errands).

This salsa is great with chips, but equally great on salads and mixed in to rice and tofu. Do it!

Pineapple Salsa

adapted from Two Peas and their Pod

2 cans diced pineapple, drained
1 red bell pepper, diced
Juice and zest of one lime
3 tbsp chopped fresh cilantro
1/2 red onion, finely diced
3 jalapeños, diced fine
3 cloves garlic, minced

Combine all ingredients in a bowl until well mixed. Chill at least one hour to let flavors come together. Serve with tortilla chips.

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