I’m back! I’m back, I’m back, I’m baaack! I didn’t go anywhere. I just didn’t blog for forever. Life has been busy and lots has happened, but of course I’ve still managed to squeeze some cooking in along the edges – like pineapple salsa with cilantro from the wildly overgrown space in our yard where the garden should be.
Conveniently, I happened upon a perfectly ripe pineapple in the grocery store while shopping for food for Mom’s birthday breakfast and supper. I served half of it for breakfast the day before her birthday and used the other half for the salsa.
The scraggly cilantro I found bolting up between the pink clover cover crop in the garden tasted delicious despite its nonstandard appearance. Actually, no. Delicious is too strong of a word for my opinion on cilantro. I read once that most everyone has a strong feelings about cilantro – they either love it or hate it. Those who hate it say it tastes like soap. The other people like that, apparently. In any case, I guess I’m an anomaly, because I can take or leave the stuff. But in the case of this salsa, I think it added nicely to the flavor of the whole thing.
Of course to eat salsa with or without cilantro – one needs a vehicle. Normally, I would make some of my flax and corn cracker-chips, but I’m doing the Whole30, which means no corn or soy. So, I whipped out a crumpled bag of pricey Bob’s Red Mill almond flour from the depths of the fridge and made the easiest, most delicious rosemary almond crackers ever. I didn’t have quite enough almond flour, so I added a bit of flax meal to make up the difference and left the rosemary out of some of them so it wouldn’t interfere with the salsa flavor.
I’d been doing this Whole30 thing for about a week – since May 2nd – at this point, and I had really been craving crunchy things like popcorn, crackers, and granola. The rosemary crackers were just the thing, and man, were they good. They’re a repeat favorite for me. I served them at a party once when some of my Celiac friends were around, and the cracker were positively devoured. Numerous people asked for the recipe. Anywho, this grain-starved girl thought they went great with the sweet and spicy salsa, though her mother didn’t agree. I was just happy to eat something crunchy.
Pineapple Salsa with Cilantro
- 2 cups chopped fresh pineapple (~1/2 of a very ripe pineapple)
- 3/4 cup chopped red onion (~1/2 an onion)
- 1/4 cup jalapeño, minced (~1 large jalapeño)
- 1 tablespoon lime juice
- 1 + 1/2 tablespoons chopped cilantro (~1 bunch)
- 1/8 teaspoon salt
Instructions for the jalapeño: if you just want the flavor of the jalapeño itself, remove all of the inner white stuff and seeds. If you want the perfect amount of heat, leave 1/4 of the white stuff and seeds; chop it up and mix it in with everything else. If you’re crazy about spicy food, don’t even bother cleaning any seeds out.
Combine all the ingredients and adjust to taste. Enjoy with crackers or chips or by the spoonful!