Pineapple Salsa

2 cups diced fresh pineapple
1 cup diced red pepper
1/2 c. Chopped cilantro
1/4 c. Finely chopped red onion
3 TBSP finely chopped jalapeño, stemmed and seeded
1 clove garlic, minced
Juice of 1 large lime
Salt to taste

In a medium bowl, combine all ingredients.  Stir until well combined.  Season with salt to taste.   Serve at room temperature or chilled.

I use this salsa on my chili rubbed pork chops, but I do grill the pineapple and jalapeño first. I think it gives it a deeper flavor. If you like your salsa a bit spicier, you could leave some of the jalapeño seeds and membrane on the pepper.  You could also serve this with chips or quesadilla. It is a nice change from regular tomato salsa.

Chili rubbed Pork chops with Pineapple Salsa

Here is a simple pork chop recipe, the chops have never been dry when I make them like this.  You can either use the outside grill or a grill pan.  I love the salsa over the chops, it gives them a little extra that they need. Sometimes I do add another jalapeño, just watch the seeds if you don't want it too hot.

4 (3/4in) bone-in pork chops, center loin
1 TBSP chili powder
1 1/2 tsp packed light brown sugar
3/4 tsp garlic powder
3/4 tsp onion powder
1/2 tsp salt

Pineapple Salsa
3 (1/2 inch think) crosswise slices of pineapple
1 med. jalapeño, halved and seeded
1 TBSP lime juice
Salt to taste

In a shallow bowl, combine the spices and sprinkle over the chops and allow to sit at room temperature.

Prepare grill to med-high.  Grill pineapple and jalapeño until lightly charred (3 minutes per side).  Remove from grill. Combine with lime juice and salt.

Grill pork until internal temp. Reaches 145-160. (5min per side)

Serve chops with salsa.

I will also put up a different pineapple salsa that I use, please watch for it.

Recipe from Recipegirl.

Avocado and Corn Salsa

     I am always ready for a nice little treat to eat while I watch TV or while hanging out by the pool. This is so yummy, I even had it for lunch today. You could add a little chicken to it, and it would be good on a burger. 
     As usual, I didn't follow the directions that I had, and made it my own.  It originally called for back-eyed peas, and I have never had them, so I used black beans, which I love.  And I happened to have some corn that I froze over the summer, and I used that instead of canned.

     Let me know if you make it, and if you do anything different .



1 1/2 cups fresh corn
1 can black beans, rinsed
1/2 bunch green onions, chopped
1/2 bunch cilantro, chopped
4 tomatoes, chopped
3 avocados, chopped
1 pkg Good Seasons dressing mix

Mix all ingredients together and chill overnight.

original recipe from Becky Higgins

Salsa

My boys are big fans of salsa, so I love making it for them. Of course, the big guy likes it much spicier than the other two. ( he can add extra jalapeño to his)  We like lots of color and nice size chunks. 

5-6 medium tomatoes, cubed
1/2 red onion, chopped
2 mild peppers, chopped  ( yellow, red, or orange)
1 jalapeño (chopped) your choice with or without seeds
3 cloves garlic, minced
1 tsp salt
1/2 tsp cumin
2 TBSP lime juice
3 TBSP olive oil
2 TBSP sugar
5  basil leaves ( to taste) chopped
1/2 c cilantro (to taste) chopped

After chopping the tomatoes, drain in a colander while chopping other veggies. Combine all ingredients in a large bowl.  You may need to adjust the lime juice and/or sugar. 

Serve with chips!  Also great with quesadilla. 

This will keep for several days in the refrigerator.