I’m going to be a bit short on words today because I’ve worked about 32 hours in the past 3 days and my brain is fried beyond belief. At least there are fun things like wine nights with awesome VA blogger gals and beautiful spring flowers to help me
find keep my sanity! To say I’m looking forward to the weekend would be the understatement of the year.
This weekend will be just as wonderful as last weekend – I may not be racing, but I will definitely be doing a bit of running, beer drinking, and eating delicious food! Speaking of delicious food…I can’t wait to share the recipe for this awesome fruit salsa that my mom made this weekend.
Normally, my mom and myself aren’t huge fans of fruit salsas but we decided to take a chance and make one for our family BBQ on Sunday. Now, my mom makes the best salsa, ever. Seriously. I can safely say her salsa recipe has completely ruined jarred salsa for all of my friends, family, and everyone who has ever tasted it. In fact, I had never even had salsa from a jar until college and let’s just say, I wasn’t a fan.
We knew we wanted to make a pineapple based salsa and initially searched high and low at the store for some jicama for some crunch factor. After our fruitless search, we decided that asian pears would work as a perfect, crunchy replacement. After a little pineapple for sweetness, asian pear for crunch, chilis for heat, lime juice for brightness, and poblanos for some smokey flavor – we tasted our adventurous fruit salsa. It was a great combination of sweet and spicy and was incredible refreshing. The only downside? I don’t have a bowl of it in front of me.
Pineapple Asian Pear Salsa
Recipe from: Mom :)
Yields: at least 8 servings
1 pineapple, finely diced
1 large asian pear, finely diced
4-5 scallions, finely chopped
2 small poblano chilis, de-seeded and diced
1 serrano chili pepper, diced (de-seeded if you want to tame the heat; you can also use a jalapeno)
1 handful of cilantro, chopped
juice of 1 lime
- Dice everything about the same size and keep it small. Also, be careful with the chilis – if you don’t want a super spicy salsa, simply remove the white pith and seeds from them.
- Combine all ingredients in a large bowl and toss to combine.
- Add salt and adjust to tastes.