A Salsa That’s So Much More than Delicious!
Who doesn’t love tomato-based salsa? With chips; over enchiladas and burritos; atop a baked potato; as a dip for French fries; mixed into softened cream cheese as a sandwich spread; dolloped over scrambled eggs; spooned over cooked grits…the uses go on and on.
But as irresistible as tomato-based salsa is, I’d like to suggest that those of us dealing with arthritis might want to look at alternative salsas, just to give our joints a little break from time to time.
Tomatoes are one of the big offenders when it comes to what acerbates arthritis. So when I saw Martha Stewart’s 5 ingredient (not counting salt and pepper), non-tomato salsa recipe, I was jazzed. Its base is none other than pineapple and the testers in Martha’s kitchen promise this salsa is sure to become your new favorite and go-to.
They also say “It's fresh, crunchy, and has a bright acidity, with a balance of sweet and tart flavors. It makes a great partner for all kinds of proteins, from fish to chicken to pork, and of course, we recommend it as an appetizer or snack with plenty of chips.”
And besides chips and chicken, they tried it out on grilled or sautéed fish and shrimp. They covered grilled and roasted pork chop and tenderloin with it. They even experimented using it atop fried, poached, and scrambled eggs. They folded it into an otherwise not-so-exciting green salad. And of course they tested it with traditional Mexican foods, including tacos and burritos.
In every instance they reported it was a big hit. With that said, we might want to give this easy and quick recipe a try.
5-Ingredient Salsa
1/2 large, or 1 small fresh pineapple peeled, cored, and diced (about 3 cups)
1 small red onion diced
1 small orange or yellow bell pepper seeds and ribs removed, diced
1/2 to 3/4 cups finely chopped fresh cilantro
2 tablespoons finely chopped fresh mint leaves
coarse salt and freshly ground black pepper to taste
Directions:
Peel, core, and dice the pineapple. There should be about 3 cups. Combine all ingredients in a large bowl, and let stand at least 30 minutes to let flavors develop. Serve or refrigerate.
NOTE on storing: If you want to make the pineapple salsa ahead or have leftovers, cover the salsa with plastic wrap and refrigerator for up to one day.
NOTE on storing: If you want to make the pineapple salsa ahead or have leftovers, cover the salsa with plastic wrap and refrigerator for up to one day.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
Sources:
- www.glebekitchen.com
- www.midamortho.com
- www.createkidsclub.com
- www.marthastewart.com
