JimFormation

For a couple of weeks I’d been dreaming of putting together something sweet and hot. What kept jumping to the front of my head was, “Pineapple. Jalapeno. Pineapple. Jalapeno.”

Finally, I did it. My wife posted the results on her TwitPic account:

The result was a little sweeter, a little waterier, and a not as hot as I wanted.

I’m not one to follow a recipe. I made most of it up as I went along. Here’s my recipe (excuse my unique measurements).

Pineapple-Jalapeno Salsa

Ingredients:

1. One pineapple, cut into chunks;
2. Three jalapeno peppers, de-veined with the seeds removed;
3. Three green onions (scallions);
4. Some cilantro, chopped;
5. A squeeze of lime;
6. Pepper, a few turns;
7. Salt, a few pinches.

Preparation:

1. Put everything in a blender and pulse it a few times;
2. Set aside in the fridge for an hour or so to allow the ingredients to combine;
3. Put it on something (I chose chicken, but you could use it on fish or even beef);
4. Eat.

Bonus Mini-Recipe

I hate putting a half a lime or lemon back in the refrigerator. Here’s what I do:

1. Fill a glass with seltzer water;
2. Squeeze the shit out of a half a lime, lemon, orange, grapefruit, or whatever into the seltzer water;
3. Drink.

Like I said, my recipe wasn’t hot enough. I think next time I make it, I’ll replace one of the jalapenos with an habenero pepper. As it was, I wound up putting some hot pepper flakes on mine just to crank it up a notch.

As far as the wateriness, maybe I’ll spin the pineapple chunks in a salad spinner next time.

The sweetness? Hell, I’ll just have to deal with it.

I accept suggestions.