Wednesday, March 9, 2011

pineapple salsa

1 cup of pineapple chunks (fresh if you can get it)
a good handful of cilantro, rinsed really well
1 pint of cherry or grape tomatoes
2 green onions
2 cloves of garlic
1/2 of a jalapeno (more or less depending on your taste)
2 tsp. of cumin
2 tsp. chili powder
juice of 1 lime
salt & pepper
optional: a few tablespoons of tomato juice

i started off by pulsing the garlic and jalapeno by themselves first so they were finely chopped. that way, no one will get a huge chunk of garlic or jalapeno in their mouth. then, throw everything into the food processor and pulse until you get to your desired consistency. i was going for a thinner salsa here, which is why i used some leftover tomato juice from canned tomatoes i had in the fridge. 

i stored the salsa in a tupperware and it lasted in the refrigerator for 10 days! i'm sure it would have lasted longer, but it was gone :)

that night i caramelized some red onions in olive oil, then added a big bunch of spinach to wilt down.

i topped the spinach and onion mixture with a grilled chicken breast and my delicious SALSA! it was scrumptious.....

**shout-out to Crossfit Cape Cod! thanks for reading guys!**


spryguy said...

looks great! What processor do you use?

Kerri Heffel said...

thanks! i used a Cuisinart Classic 14 cup. i also have the same one in a mini. i highly recommend the Cuisinart brand.