I have been in a *major* slump. The weather is changing for the better, so I can’t blame the heat – or the cold. Work has been a little stressful but nothing more than usual. The boy is wonderful, as always, so it’s not that. I’ve had a lot on my mind…and yet nothing at the same time. So what gives?
I. don’t. know.
I haven’t felt like cooking, either…although I suddenly got the urge to just mess around in the kitchen – standing around chopping things seems to clear my head sometimes. Inspired by a pineapple salsa that should have been great but wasn’t that we had this past weekend in Birmingham, I decided to make a batch to my taste.
I love fresh pineapple but wanted the salsa to have some tartness and some heat. I threw in some pink grapefruit and the usual salsa suspects: cilantro, red onion, and jalepeno. Something was still missing…the sweetness balance was off now. I reached for something a little unorthodox: crystallized ginger. Dicing it up really fine let it mingle throughout the salsa..and the sugar from it mixed with the juices and really amped up the overall flavor. It was a great accompaniment to a spicy rotisserie chicken and would be great with anything blackened.
Gingered Pineapple and Grapefruit Salsa – makes about 3 cups
- Mix all ingredients together thoroughly. Allow them to sit together for at least 30 minutes so flavors meld together and the juices of the fruit start to release. Store tightly covered if not serving immediately.
In all the time that I’ve been blogging…I have never taken part in Weekend Herb Blogging, which takes place over at Kalyn’s Kitchen, a site I check in on almost every day. The event is celebrating its SECOND anniversary! This salsa is what I’m bringing to the party! Congrats Kalyn on an wonderful blog and blog event!