Everyone raved about the Pineapple Salsa at last week’s Southwest Brunch so I decided to make up a recipe. This one is spiced with the special flavor combination that Jamaicans have made famous (allspice/thyme/nutmeg/lime).
Salsa de Piña con Sabor de Jamaica – recipe by Mary Christensen
4 fresh tomatoes (local preferred but of course, when in season) 1 bunch of cilantro (also available locally in the summer) 1/2 of a pineapple or 1 and 1/2 cups of pineapple cut into small chunks Juice of two limes
One or 2 dried chile peppers or equivalent to taste – mine came from Basically Basil
1 small white onion 2 tsps cumin
For Sabor de Jamaica add:
1 tsp thyme, 1/2 tsp Jamaican Allspice and 1/2 tsp Nutmeg
My favorite way to prepare salsa is in a wood bowl with an ulu to save time by chopping everything together – start by chopping the onions, then add the tomatoes and cilantro and finally the pineapple, lime and spices.
Serve as a side dish with Chorizo Migas.
There are many ways to prepare Pineapple Salsa. The version pictured above uses grilled pineapple! And we all know grilling season is not too far off!
For a fiber rich Pineapple salsa try a recipe adding black beans and corn kernels to the mix.