Pineapple Salsa

I adore cilantro. Can't get enough of it. I use it fresh. I use it dried. I use jarred cilantro products like Goya's Recaito. I grow it in my garden. My daughter's middle name is Cilantro. OK, maybe not, but it is the nickname for my husband's left pinky toe. TMI? Anyway, when I have fresh cilantro, I love to make my own salsa.

You'll need ripe pineapple, ripe tomatoes, fresh cilantro, fresh lime juice, freshly ground pepper, kosher or sea salt, and olive oil. The pineapple and tomatoes need to be diced. The cilantro needs to be chopped. And the lime needs to be squeezed. You can certainly buy the pineapple already peeled and cored if you don't want to process it yourself.

I probably use about a one-to-one ratio of pineapple and tomatoes. Season with freshly ground pepper and kosher or sea salt. I like to add about 2 tablespoons of Paul Newman's Oil and Vinegar salad dressing (or his balsamic dressing). You can use olive oil if you don't have any of the salad dressing on hand. Mix everything together. The longer this sits, the better it gets. You can certainly use it right away, but the flavors develop beautifully after a day or two in the fridge.

If you want some heat, chop up a few jalapenos, and throw them in. You can add diced onions or fresh garlic. This would also be great with mangoes instead of pineapple. Serve it simply with tortilla chips or along side some grilled fish, chicken, or pork.

Make what you like, and like what you make!