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.
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
- 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
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
For pork, chicken, or cream cheese.
Bing Cherry Salsa
Yield: 1 cup
- 1 cup pitted fresh Bing cherries
- 1 tablespoon minced green bell pepper
- 2 tablespoon chopped fresh basil
- Grated zest and juice of one lemon
- ¼ teaspoon Worcestershire sauce
- Dash Tabasco sauce
Chop the ingredients to medium coarseness and combine. Season to taste and serve immediately.
Source: The 50 Best Salsas by Christie and Thomas Katona