We’re nearing summer and my cravings are following suit. I can eat chips and salsa any day of the year, but with warmer weather approaching my palette is pleading for a sweet, fruity change. Originally I wanted mango salsa, but I was certain I would be unable to find a mango at the grocery store. I opted instead for pineapple, but it was hardly a concession.
I found a simple recipe on Taste of Home that perfectly amalgamated the flavors I crave in a fruit salsa: sweet and spicy. The pineapple provides the sweetness while jalapeños, coriander, and cumin add a spicy bite. Together, along with tomatoes, onions, garlic, salt, and cilantro, it’s heaven.
When choosing ingredients, I was forced to make some swaps, and bought dried cilantro and canned pineapple in lieu of fresh options. The grocery store was out of fresh cilantro, and I live in the Midwest where fresh pineapples are not always readily available. However, thanks to the technology that is canned fruit, I was able to purchase pineapple suitable for whipping up a quick, fresh salsa. Turns out you don’t have to reside in Hawaii to enjoy a tropical snack.
While canned fruit is certainly a blessing, it’s important to READ the labels closely. I purchased crushed pineapple instead of pineapple chunks, which I blame on discombobulation induced by the newly-implemented one-way grocery aisles. Never has navigating the market been more akin to finding your way out of a corn maze. Pandemic problems aside, buying crushed pineapple ended up being a happy accident because crushed pineapple is great for salsa. I’ll be sure to read the labels more closely when the stakes are higher.
This was certainly no culinary feat, but it was tasty. Very fresh with lots of flavor, it’s quick and easy when you’re in need of variety. I indulged with tortilla chips, but it’d be great with pita chips or atop fish tacos. A versatile recipe now added to my repertoire, I’ll be enjoying this for summers to come.