You know what’s crazy to me? How easily a quick sauce, salsa, or dressing can change an entire meal. Granted, if a nice piece of meat is cooked perfectly, then it doesn’t need a sauce – it would just take over the flavor of the meat. But if you’ve got some vegetables that you’re not sure what to do with, or you’re worried are going to be bland, I’m telling you – make a sauce. It’s a game changer.
Last night, I cooked some steaks in the cast iron skillet, along with sides of roasted potatoes, sugar snap peas sautéed with garlic and shallots, and a few roasted shishito peppers that we picked out of the garden earlier that day. (My niece is visiting, and she calls them cheeto peppers, which we find hysterical.)
So I took those cheeto peppers, and I tossed them with some olive oil and salt (yes, I actually use that kind – it’s the only kind I use!) and roasted them at 425° for about 10 minutes, until they were blistered on the outside. While they were in there, I threw some of my homemade mayo in a bowl, splashed in some white wine vinegar, and gave it a healthy sprinkle of the Chili-Lime Seasoning I just picked up at Trader Joe’s last week.
Let me tell you, it was the hit of the table. I meant for it to be for dipping the shishito peppers in. Turns out, it was for dipping everything in. The potatoes, the sugar snap peas – I even saw a couple of bites of steak make their way over to the sauce.
Granted, this pineapple salsa recipe isn’t a sauce, nor is it one I would necessarily put on vegetables (although I’m sure you could if you found the right combo.) BUT. Your pickled onions from last week should be getting well on their way to pickly perfection, and pretty soon I’m going to give you the perfect thing to put this salsa on. In the meantime, grab some plantain chips (or tortilla chips, if paleo isn’t your thing or you’re feeling kind of scaleo), and dig in! The pineapple gives it the perfect amount of sweet, while the onions and lime give a tart bite to it. I think it would go really well with a frosty margarita. Just sayin’.
A salsa that combines the sweetness of pineapple with the tartness of pickled onions, creating the perfect combo for a summer snack.
- 1 c cubed pineapple
- 1/3 c pickled red onion chopped
- 1/4 c cilantro
- zest and juice of 1 lime
- 1/8 tsp salt
- Preheat the oven to 425° and line a baking sheet with parchment paper.
- Cut the pineapple into large cubes, then spread evenly on the baking sheet.
- Roast for 10 minutes, then set the oven to broil and crack the door. Keeping a close eye, broil for a few minutes until the outside of the pineapple begins to char.
- Remove the pineapple from the oven and set aside to cool.
- Chop the red onion and cilantro, then in a bowl combine the onion, cilantro, lime zest, lime juice and salt.
- Dice the pineapple cubes into smaller chunks, then add to the bowl and stir to combine.
- Refrigerate for at least 30 mins and serve chilled.