Spruce It up with Salsa

salsa_bowl

One important principle behind thrifty home cooking for me is making really simple dishes and then jazzing them up with something a little more special. Salsas, sauces, and condiments are great for this purpose.

On a walk past my fruit and veggie vendor, I noticed some small pineapples and decided to make a salsa with one using the extra jalapeno and red onion I had at home. I guess this was a case of the salsa wagging the dish (huh?) but I started with the salsa idea and ended up making quesadillas and spicy black beans to go along with it. This salsa probably did not come out cheaper than a bottled salsa, but it was fresh and way more delicious, and combined with the beans and quesadillas, the whole meal came out far cheaper than any restaurant meal, at least in New York!

salsa_withdish

I could have also paired it with pork loin, chicken, or fish — this salsa is pretty versatile, so you can make quite a large amount and use it in multiple ways over a few days. I also happen to love sweet and spicy things together. This salsa is really simple and you could easily make it with mango or another tropical fruit, too. It’s not exactly the kind of salsa you’d eat with tortilla chips, but it goes with pretty much everything else!

Ingredients

salsa_ingredients

1 small pineapple, cubed
1/2 jalapeno, ribs and seeds removed, finely chopped
1/4 large red onion, finely chopped
juice of 1 lime
1/2 red bell pepper, finely chopped
2 T. chopped cilantro

Preheat your oven to 375 degrees. Place your pineapple cubes on a sheet pan lined with foil and roast until tender and just beginning to caramelize, about 20 minutes. You could also grill your pineapple during the summer or on a stove top grill pan. To grill, leave the pineapple in larger pieces and dice afterward.

Combine the pineapple with the other ingredients and stir. Serve warm, at room temperature, or chilled, depending on what you’re serving it with.

By Rachel Crawford on May 7, 2009 | 1