Or what they came to be called: “Regular, Green, and Fruit.”
Chopping is an incredibly calming and even therapeutic activity for me, especially with a low-stress recipe like salsa. Steve and I migrate to our respective chopping spots in the kitchen, divvy up the work, and get to it – he, the hot peppers, and me everything else.
So after making the Tomatillo Salsa with Black Bean Quesadillas about a month ago with much success, we got ballsy and made two more variations on the classic dip.
[All three salsa recipes are from Mark Bittman’s book, of course. Because it’s the absolute best.]
Pico de Gallo, Tomatillo, and Pineapple Salsas:
Four hand cramps later we took about 11 pounds of salsa over to a friend’s house to watch Round 2 Game 1 between the Washington Capitals and N.Y. Rangers.
The bad news is we came home with zero salsa, and two stomach ulcers.
The other bad news is the Capitals lost. And it was ugly.
I suppose if there was any good news it would be how excited we are to make different kinds of salsa all summer, with any luck using ingredients from our very own garden. (Herb Garden Round II, I’m coming for you this year)
Now, invite us to your parties. We’ll even bring chips.
The recipe for our favorite (we voted):
- 2 cups chopped pineapple
- 1/2 chopped red onion
- 1 chopped jalapeno
- 1 chopped red pepper
- 1/2 cup chopped cilantro
- juice of 1 lime
- copious amounts of salt
- sprinkle of pepper