Suzi's Blog

Pineapple-Habanero Salsa from Diane Morgan

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We were window shopping in Crate and Barrel when I saw it. A book by Diane Morgan. I peeled off from Suzen who had her own shopping plans.

Twenty minutes later, we were checking out and I slipped Delicious Dips on the counter.

“Really?” Suzen sometimes questions random additions of cookbooks. We have almost four thousand so we have just about every topic covered. You like Tibetan? I actually think we have one. I know we have Burmese and a whole row of Indian.

“Diane Morgan,” I said peacefully.

“Oh, fine.”

End of argument.

I chose this salsa to inaugurate our Thanksgiving feast for multiple reasons. First, by at least American traditions, the pineapple is a sign of hospitality. That’s why, especially in New England, you’ll see carved pineapples on fences, porches and doors.

Second, this salsa has no cilantro. I have nothing against cilantro. But, my God, there are days when I have it three times, from dawn to dusk. I needed a respite.

Third, the heat. There is certainly habanero heat here but it is so offset by the pineapple and brown sugar that all is fine in your mouth

Lastly, the colors: pineapple yellow, red bell pepper, scallion green,… A bowl of this, as the picture show, is absolutely festive.

Pineapple Habanero Salsa

Yield: 5 cups

Ingredients:

  • 1 pineapple, peeled, quartered lengthwise, cored, and cut into ¼-inch dice
  • 1 red bell pepper, seeded, deribbed, and cut into ¼-inch dice
  • 4 green onions, including green tops, cut into ¼-inch dice
  • 1 habanero chile, seeds and ribs removed, finely minced
  • ¼ cup fresh lime juice
  • 2 tablespoons packed light brown sugar
  • 1 teaspoon chopped fresh thyme
  • A teaspoon kosher salt

Preparation:

In a large bowl, combine the pineapple, bell pepper, green onions, habanero, lime juice, sugar, thyme, and salt. Stir gently to combine. Transfer to a serving bowl, cover, and set aside for 1 hour before serving to allow the flavors to meld.

This dip is best made with 8 hours of serving. It can be made the day before and refrigerated. Diane suggests bringing it to room temperature before serving. I like the chill of cold pineapple

Source: Delicious Dips by Diane Morgan

Photo Information: Canon T2i, 18-53MM Macro Lens, F/2.8, 1/100th second, ISO 400

 

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