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Five Pepper Pineapple Salsa

June 7, 2010

The peppers used in this recipe were from the Cherry Creek Farmers’ Market in Denver, CO, and the other ingredients were scrounged from my father’s refrigerator and cupboards in Missouri. The fifth pepper in this recipe is the cracked pepper, which may be cheating a little on the authenticity of the name, but if you enjoy the taste of cracked black, then you can definitely get that fifth pepper taste. As I assume many are now familiar with, adding fruit to salsa is a way to help balance the heat of peppers. The sweet in the fruit and the fruit juice help vary the places each bite hits – sweet, first, on the tip of the tongue and then the heat on the back of one’s throat.

Like other recipes, this one can be adjusted depending on your own personal tastes – more hot peppers for more heat and more complex flavors or milder peppers and more fruit for a sweeter product. The ratio is up to you. The following recipe makes roughly 16 ounces, although I didn’t measure it. Really, it yielded two healthy salsa experiences with my sister around a bag of Tostitos.

Five Pepper Pineapple Salsa

1 small            Red pepper, diced
½ large          Jalepeno pepper, diced
1 medium       Roasted green chile, diced
½ medium    Poblano pepper, diced
2 medium      Roma tomatoes, diced & seeded
½ cup             Pineapple, diced
½ cup             Pineapple juice from can
1                       Lime, juiced
1                       Garlic clove, minced
pinch              Kosher salt
to taste           Cracked pepper

Combine peppers, tomatoes, pineapple, garlic, and lime juice. Add pineapple juice to reach desired consistency. Taste and adjust levels accordingly. Consider doubling or tripling ingredients for larger gatherings, or adding fresh cilantro, more tomatoes, or other fruits, such as peaches and peach juice in place (or in addition) to the pineapple.

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