Alert: this post does not describe any home-baked goods. It’s 100 degrees out today, people.
I love that happy serendipity that occurs when you have the impulse to make something and then you discover that you already have all the ingredients you need to make said something. Especially when those ingredients are odds and ends that probably wouldn’t have been used in a timely fashion otherwise. Such was the case when I decided I wanted to make pineapple salsa today. I had fresh pineapple, half of a Vidalia onion, a lime I bought some time ago for goodness knows what, and a jalapeno and some cilantro from my garden. And then I found this recipe on the Whole Foods website. I’ve adapted it slightly, but it’s essentially the same. I enjoyed it spooned on to some Blue Ginger Black Sesame and Sea Salt Brown Rice Chips I had in my pantry.
Fresh Pineapple Salsa
(adapted from wholefoodsmarket.com)
Makes about 2 cups.
1/4 cup chopped cilantro or to taste
1/4 cup finely chopped sweet onion
1 jalapeno pepper, finely chopped
Juice and zest of 1 lime
Sea salt to taste
Toss all ingredients together in a large bowl. Serve immediately or cover and chill until ready to use.