Guess what? This is a salsa you can have on Passover which is coming up (and if you care). If you do celebrate the holiday, please sign up for my Passover Workshop:
Sunday, April 6th
Montclair, NJ-email me for location
Please email me ASAP as spots are almost filled! Bring a friend!
Now for the recipe….
My husband always asks me to have chopped fruit in the house so that he does not go into the cabinet to get some empty carbs. I am happy to oblige because when there is cut up fruit or vegetables in the house, I am less likely to eat empty carbs as well. I also thoroughly enjoy cutting up a pineapple. Here’s how:
Cut off the top piece that looks like a palm tree and throw out OR use as a centerpiece on your table pretending that it is Sponge Bob’s house, as he does indeed live in a pineapple under the sea.
Stand the pineapple up lengthwise and slice down with a sharp knife to remove all the brown, inedible circles. You can also remove them individually with a small melon baller but that will take a while.
Once all the brown dots are removed, slice the pineapple’s flesh off the center core and dice up. You want to make sure not to get pieces of the core in your pile of edible pineapple because it is very fibrous. You can also give it to your dog-our trainer said if your dog eats pineapple, he won’t eat his own poop. Gross but true.
Store the pineapple in a glass tupperware.
Spicy Pineapple Salsa:
2 cups pineapple, diced small
1/4 cup cilantro, chopped finely
1 minced jalapeno pepper
1 lime, juiced
Mix all the above ingredients and enjoy with chips or in your taco night extravaganza!