Friday, May 30, 2014

Pineapple Salsa

I added grilled tilapia to the menu this week.

I have to admit:

if it's not grilled salmon, I don't make a lot of fish stuff.

I'm not really sure why.

I think I'm afraid!

I don't have too much experience cooking fish.

So I don't really have a great technique.

Also, I don't want my house to smell like fish . . .

for days!

I'll forgo eating healthy omega 3 stuff

for not having a smelly fish house.


With grilled tilapia on the menu, I decided we needed something with the fish.

Like a salsa.

I see it in the magazines all the time.

After all, don't most of your dinners look like something out of a magazine?

Yeah, mine either!

Since my boy cherub was home, studying for final exams, he took a break and helped me.

Together we created this little sauce to top our fish.

Honestly, we didn't measure a single thing.

We threw the ingredients into a blender and went with it.

For you, I'm giving a real guess of how much stuff we put into our salsa. 

But trust your eyes and mouth -- do you like what you see and does it taste good?

If you don't want your salsa blended, just chop it.

Either way, it can't be wrong!

Pineapple Salsa

2 cups fresh pineapple, chopped
5 strawberries
1/4 red onion, chopped
1/4 lime, peeled and finely chopped
1 TBSP cilantro
1/4 jalapeno, chopped

If you're blending it, place in the container and give quick pulses until it is to your desired consistency.

If you are going "rustic" in the salsa presentation; chop the ingredients small and place in a bowl and stir.

Either way, refrigerate salsa until ready to serve.

Great on fish, chicken, or even with cinnamon chips!

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