I consider myself an OK cook. I think I can cook (some) things an average person can not. Unless we're talking about baking, I'm pretty versatile in the kitchen. But I have one recipe that is extremely easy and the finished product makes me look like I know what I'm doing.
My pineapple and jalapeno salsa is usually a hit (if I remember the cilantro). Salsa is hit or miss for a lot of people because of the tomato. Well, this recipe doesn't have tomato. So you're OK there. It's just the sweetness of the pineapple, the heat from the jalapeno and the freshness of the cilantro.
Here's what you'll need to make a serving for four. If you've got a big party, double it up:
- One pineapple
- Two jalapenos (more or less, depending on your tolerance for heat)
- One large red onion
- As much fresh cilantro you can get your hands on
- A large, sharp knife (don't overlook this)
Here's how to put it all together:
- First, cut the pineapple into small chunks. This really comes down to preference. Do you like a chunky salsa, or something more fine? When you cut the pineapple, try to cut away as much of the tough exterior as possible. And remember: the center of the pineapple is very hard. You'll want to cut around that and discard it.
- With the chopped pineapple in a bowl, chop up your two jalapenos. (NOTE: If you like a lot of heat, keep the ribs and the seeds of the jalapenos. Die-hard salsa fans will love you for it.) Add the jalapenos to the pineapple.
- Cut the large red onion in half. Dice one half of the onion and add to the pineapple. This is a good starting point. Add more if you like the bite of the red onion. Add the onion to the bowl.
- Finally, add a small handful (3/4 of a cup?) of fresh-chopped cilantro. A handful might seem like a lot, but it blends nicely with other components in the dip. Add more cilantro depending on how you like it. (NOTE: If you make the dip ahead of time, save the cilantro for the last second. Throw the cilantro in just before serving to add freshness.)
- Mix it all up and serve with chips. You can even eat it like a relish, on burgers or hot dogs.