I think I’m starting to run into some of the real adventures of being a blogger. The blog completely crashed the other night, and naturally I panicked. Am I a real blogger now that I’ve experienced my first big technical difficulty?? Oliver got to work on solving the problem right away. Meanwhile, since my not-so-tech-savvy hands (ha.) would likely cause an actual catastrophe if they touched the computer, I had to tell them to write in my journal and pray and trust. I hate it when things are out of my control, but God knows better than I do. Thankfully Oliver is a problem-solver and a gifted man who knows what to do when computer issues arise (although he claims that he’s actually just good at Googling things), so he had it all back up and running the next night.
Obviously when things get fixed, it calls for celebration! And my favorite kind of celebration is the kind that involves chips and salsa. To be completely honest, I had plans to make salsa this week anyway, blog rescue or no blog rescue. I love fresh salsa, y’all. A store-bought jar of salsa has nothing on a bowl of fresh salsa. Plus it’s summer, which means fresh tomatoes. I was planning on picking some up at Kroger yesterday, but my family’s neighbors happened to provide some from their garden, which was yet another cause for celebration. I long for the day I live somewhere with the space to grow my own vegetables, but until that day, I’m grateful for gardeners who share! When I got home from grocery shopping yesterday, I started cutting into those juicy, red tomatoes because it was SALSA TIME. (I realize I’ve been overusing bold type in this paragraph, but seriously, I’m really excited about salsa.)
I’ll stop chattering about it now and give you the recipe…
Simple Pineapple Salsa
- 2 medium tomatoes, cored
- 1/4 cup red onion
- 1 jalapeno (I removed about 1/4 of the seeds to keep the heat down.)
- 2 cloves garlic, peeled
- 1/4 cup cilantro
- 1/3 cup pineapple (I used crushed pineapple, but it’s all getting chopped up anyway so it doesn’t really matter.)
- juice of 1/2 a lime
- 1 tsp salt
- 1/4 tsp black pepper
- Cut the tomatoes, onion, jalapeno, garlic, and pineapple (if you’re using large chunks of it) into smaller portions so they’ll fit well in a food processor.
- Add everything to a food processor and pulse until everything is chopped and blended to your desired texture.
- (Optional) Strain out some of the liquid if you prefer a thicker salsa.
- Locate some chips, turn on the party music, and dig in! OR, if you can stand to wait a few hours, put it in the fridge because it gets even better with time.