Tuesday, October 25, 2011

Pineapple & Cucumber Salsa


Just about every year since 2000, we’ve visited our friend Glenda in Arizona, and during those visits, we always try to make at least one meal, as a trade for letting us stay with her.  More than once we’ve helped get ready for a birthday party, wedding, or even a Mother’s day celebration.  These celebrations are always a great time, and it’s truly a pleasure to visit with Glenda and her awesome family. 

This visit we planned a side trip to the Colorado river with her daughter and her family.  Although, I did take a few days off from cooking (a nice rest) Craig, my partner, stood in for me marking his specialty, Breakfast. And I must say we all had a great time.

On the ride back to the Phoenix area, from Parker, I was scouring magazine and my emails for recipes and ideas to help kick up my blog, when I came across a version of this recipe, that used canned items….so I added a few salsa related ingredients and made everything with fresh produce.  Let me tell you, it is AWESOME!

Tonight I served this Salsa over baked chicken breasts and green onion Basmati rice with steamed broccoli.

Consensus was…incredible!

Pineapple & Cucumber Salsa

Ingredients
2 medium tomatoes, seeded and cut into 1/4-inch dice
1 to 3 jalapeño peppers, stemmed, seeded and minced
2 cloves garlic, minced
1 small red onion, cut into ¼ -inch dice
1 cup each:
      1/4-inch diced fresh pineapple,
1 peeled cucumber
1 bell pepper (any colors)
¼ cup chopped fresh cilantro
Juice of 2 limes
Salt and pepper to taste

Directions

Stir together all ingredients in a medium bowl. Let stand for at least 30 minutes for flavors to mingle.
Makes about 3 cups.

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