2 cups diced fresh pineapple
1 cup diced red pepper
1/2 cup chopped cilantro
1/4 cup finely chopped red onion
3 tablespoons finely chopped jalapeno pepper, stemmed and seeded
1 clove garlic, minced
Juice of 1 large lime
Salt, to taste
In a medium bowl, combine pineapple, red pepper, cilantro, red onion, jalapeno, garlic, and lime juice. Stir until well combined. Season with salt, to taste. Serve at room temperature or chilled.
1 lb tomatillos (about 5 or 6 large)
2 ears of corn
2 medium heirloom tomatoes
2 jalapeno peppers
1 small bulb of garlic
juice of 1 lime
1 handful fresh cilantro leaves, chopped, plus more for garnish
salt and fresh cracked black pepper
Set the oven to broil
Cut the top end off of the garlic bulb and drizzle with olive oil. Wrap loosely with foil and put in the oven on a middle rack.
Remove the papery husks from the tomatillos and give them a rinse. Cut the stems off the jalapenos. If you have a gas stove, briefly roast the tomatillos, ears of corn, tomatoes and jalapenos over the open flame, using a pair of tongs to hold them securely against the flame. Use caution. When they have begun to blister, set them on a lined baking sheet. If you don’t have a gas stove, skip this step.
Put the whole, uncut vegetables under the broiler until they start to blacken and release their juices. Watch carefully, this will not take long, maybe 10 minutes.
Carefully transfer the vegetables and any juice to the bowl of a food processor. Check the garlic, when it is browned and soft, it’s ready. Squeeze the garlic out of the peel and drop into the processor.
Pulse the machine several times and then run it briefly. You want a uniform texture but not a complete puree.
Season with the lime juice, salt and pepper to taste. Stir in the cilantro, cover tightly, and refrigerate before serving. The salsa will benefit from a couple of hours in the fridge. Taste again just before serving to check the seasonings. I added more salt and pepper.
1 mango, diced
1-2 tomatoes, diced
1 red bell pepper, diced
1 jalapeño, finely diced
juice from 1 lime
1/4 cup fresh cilantro, roughly chipped
1/2 medium red onion, diced
1 cup cooked black beans
1/2 teaspoon cumin
1/2 teaspoon chili powder
salt and pepper, to taste
Add all of the ingredients to a medium bowl, stir/toss well to combine. Set aside while you make your tacos. Taste again just before serving to see if it needs any additional seasoning.
2 nearly over ripe mangoes, flesh removed and peeled
zest of 1 lime
juice of 2 limes
1 medium red onion, finely diced
1/4 teaspoon salt (or more)
1/8 teaspoon ground cayenne pepper
1/8 cup diced chives, more for garnish
several twists black pepper
Remove the mango flesh in some way. I halve, cut it into segments and then slice off the peel. Dice the mango and scrape the flesh, along with juices, into a large bowl. Then add everything else. Gently stir, and allow to sit out for a couple hours, or refrigerate. Serve with everything, especially chips.