Lucy's pineapple salsa 露西蘇的鳳梨莎莎醬

Opening a jar of salsa is very simple, but taking 10- 15 minuts to put all these ingredients together is all about the freshness and guarantee nutrition.  You don't even need to cook for it, so why not !~

Tomato, cilantro, lime are the base of salsa.  I like to layer the flavors, so I bring in the pineapple.  During the summer time, I will add seasonal a mango or nectar.  A touch of cumin will tie all the flavors together, oregano give the depth.  Serve with a bag of tortilla chips as a snack or appetizer, or take a spoonful this salsa lay it on top of simple pan fried fish or grilled pork chops, perfect for tacos ...... All these natural flavors, sweetness and sour from pineapple and tomatoes, refreshing cilantros and green scallions, a little kick from jalapeños and onion.  The color is  vibrantly attractive.   I still enjoy my food in the hot summer day, yumm !!! 

Preparation time: 10-15 minutes.

Serve 4-5 people.

Ingredient :

1.  2 cloves garlic minced.

2.  1 shallow or 1/2 purple onion minced. 

3.  1/2 Jalapeno minced.  Seeded if you don't like too much heat.  

4.  Zest and juice from 1 lime.

5.  1/8 teaspoon cumin.

6.  1/8 teaspoon oregano.

7.  3 fresh tomato diced.

8.  1/2 cup fresh pineapple or from can or fresh, diced. * Mago and nectar are great too ! 

9.  1 tablespoon honey or agave or maple syrup.  

10.  1 cup of cilantro roughly chopped.

11.  2 strokes of scalian diced.

12.  Salt and black pepper.

13.  1 tablespoon white vinegar for your own personal taste but count it with lime juice.  

Simply mix all the ingredients together, let it sit for 30 minutes or longer.  It will be taste better when all the flavors marry to each other. 

*  Some people might add 1 tablespoon of oil, but I love to add the honey to give the smooth taste which will remain salsa refresh and clean.  😋

Mango salsa 

芒果莎莎醬

開一罐市售的莎莎醬事件容易的事.  但是花個十至十五分鐘把這些所有的材料湊在一起的新鮮和營養是有保證的.  而且無須烹煮, 所以為什麼不做呢?

蕃茄, 香菜, 檸檬, 洋蔥, 是莎莎醬的基礎. 但是我喜歡有層次感的口味所以我加入的鳳梨在夏天的時候我會加入芒果和桃子一點點的孜然會把所有的味道聚在一起.  牛至會帶來一些深度.  配上一些墨西哥脆片, 像是點心或是前菜, 又或是搭配簡單煎過的魚, 烤豬排.  這些天然的味道甜和酸有鳳梨和蕃茄, 清新的味道來自香菜和蔥末, 一點點的辣度來自墨西哥辣椒與洋蔥.  顏色更是亮麗動人,  在炎熱的夏天裏, 我一樣可以好好享受美食, 好吔!!! 

準備時間: 10-15 分鐘.

可提供: 4-5 人分享. 

1.  2 顆蒜頭切細末. 

2.  1大顆紅葱頭或半顆紫洋蔥切細丁. 

3.  1 條墨西哥緑辣椒切細丁, 怕辣的去籽. 

4.  一個檸檬的細碎皮和汁液. 

5.  1/8 小匙孜然. 

6.  1/8 小匙牛至.

7.  3 顆新鮮蕃茄切丁. 

8.  1/2 杯切丁的罐裝或新鮮的鳳梨. 芒果和脆桃也不錯! 

9.  1 大匙的蜂蜜或是龍舌蘭糖漿. 

10.  1杯的香菜末.

11.  2 根葱切末. 

12. 鹽巴和黑胡椒.

13.  1 大匙的白醋依自己口味和檸檬汁做調整. 

簡單地講這些材料混合在一起, 冷藏靜置三十分鐘或更久.  當所有的味道都結合在一起之後吃起來會更美味.  

* 有些人喜歡加一大匙的橄欖油但是我喜歡用蜂蜜來代替它的滑順口感而且保持原有的清爽.  😋