A picture of restraint. Pineapple salsa with Taco Works chips, imported from San Luis Obispo, CA. At left, all the ingredients that did not go into it.

What? Don’t tell me you forgot it was Cinco de Mayo. True, having it fall on a Tuesday is just plain sad (see Marcharitas and weep). Sadder yet is that this is the very first time I realized my birthday day of the week syncs up with Cinco de Mayo. I’m not sure what that means, but it must have something to do with a cicada-like cyclical intensity of birthday season. Regardless, it’s tough to rally for a Tuesday.

BUT, we can get a little tropical and sassy with pineapple salsa. This came about because I had some leftover fresh pineapple from a pineapple avocado salad that I will share with you as soon as I sort out the spice thing. (Suffice to say, habañero and jalapeno are different animals.)

Making salsa is neither complicated nor precise, but it can be messy, especially when you are working with juicy fresh pineapple. The prospect of a sticky cutting board and floor made me turn to the food processor. While that made the pineapple more pulpy than chunky, it makes the finished product easier to eat. Bottom line: you can wrangle even more of it onto a chip, which is the entire goal when a good dip is involved. (See also Ollie’s Trip Salsa, mango jicama guacamole, balsamic black beans.)

Even thought the pineapple gets pulverized, the other key elements stay appropriately chunky so you feel like it’s salsa and not just sauce. I am pretty happy with this salsa for what went in to it, but also for what didn’t. I’m looking at you, mango, avocado, garlic and jicama. Just because I had every Mexican fruit and vegetable didn’t mean I wanted to make you all go get them. Finally, here is the very loose recipe for…

Love the One You’re with Pineapple Salsa

As the name suggests, this salsa is a consequence of what I had in the house. Don’t be shy—go with what you’ve got. LTOYW

 Ingredients:

• ½ fresh pineapple (or less), cut into whatever slices you know how to make
• ¼ red onion (or more if that’s your thing)
• 1 small or part of a large jalapeno, seeded and chopped
• 1 chunk fresh ginger, chopped (about 1 Tbsp)
• A responsible amount of fresh cilantro (a healthy handful), chopped. Go with your gut on this. And if you hate cilantro (Beatie) grab some mint instead.
• ½ lime, juiced
• 1 tsp maple syrup (totally optional but it was there)

 Method:

Put the pineapple in the food processor and pulse until all the big chunks are gone and it is the consistency you can imagine eating.

Pour the pineapple into a bowl.

Put the onion, jalapeno, ginger and cilantro in the processor and pulse until desired, edible consistency.

Scrape those veggies into the pineapple. Stir in syrup (if desired) and lime juice. Add salt to taste.

Enjoy with chips, on fish or chicken, on a sandwich, on a spoon…whatever. And while you’re staring at the jicama you didn’t use, cut that baby up and squeeze the other half of the lime over it so you have another thing to dip in the salsa. Happy Cinco de Mayo. May it make your Friday come all the faster!