Our pineapple sage is proving to be healthy and plentiful. Here’s some salsa that I concocted in order to use our new-this-year pineapple sage.
Pineapple Sage Salsa
2 cups of canned pineapple (tidbits work well)
1 sweet red pepper, chopped
1 sweet red, chopped
1 pickled or fresh jalapeno
5-10 leaves of pineapple sage, cut in chiffonade strips
Juice of 1/2 a limeChop the first three ingredients into pieces about the size of your small fingernail. (That’s my standard chopping size for salsa-making. I read that some years ago, and it has served me well!) Combine with the other ingredients in a nonmetallic bowl. Cover and let stand for at least an hour. We like salsa at room temperature, but be sure to refrigerate any leftover salsa.
Variations and Discussion
I’m sure that the recipe would be significantly tastier and even more special if made with fresh pineapple, but that’s not what I had on hand. The canned pineapple was both quick and handy, in this case. I think the trick to salsa, if there is one, is the combination of lovely flavors brought together, and the pineapple seemed right at home.
If I had been making the salsa for us to eat at home, rather than sharing with non-pepperheads as we did, I would have added 3 or 4 jalapenos or possibly one purira pepper fresh from our garden. Our fresh jalapenos aren’t ready to go yet, but I much prefer their flavor and I bet they’d taste great with pineapple.
