(Photo by Cathy Thomas) Apricot-Pineapple Salsa Apricot-Pineapple Salsa is delicious spooned over grilled fish, poultry or pork but it can also top cheese and crackers. Then, after a taste of the salsa, I add more chili and/or seeds if needed. Over the years I’ve become more sensitive, more “chili delicate.” When adding finely chopped fresh chilies to salsa, I like to start by omitting the seeds and adding half of the recommended amount. Capsaicin is that incendiary substance in chilies that produces the sensation of heat. And it is impossible to tell by looking at a fresh chili exactly how much capsaicin it contains. The desired amount of spicy heat varies from one palate to the next. The cook has the option to make fruit salsa mild or spicy it’s their choice. They are a summer blend of cool sweetness, sour citrus, and spicy heat. Delectable spooned on grilled fish, poultry or pork, these tangy mixtures can often be made several hours (or days) in advance of serving and refrigerated. Fruit-based salsas add pizzazz to so many off-the-grill dishes.
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