RECIPE: PINEAPPLE TOMATO SALSA

I love the sweet spiciness of this salsa... pineapple, tomato, and a onion and jalapeno for heat. I'm a bit of a wimp when it comes to jalapenos. I always add 1/2 of the recommended amount. Taste. Then add more if I want to. You can't take it out if it is tooo hot! Sometimes, I make the recipe with half the jalapenos then split it into two bowls. I add the remaining jalapeno to one of the bowls and label that one HOT for my guests who like a lot of heat.

Pineapple Tomato Salsa is great on fish, grilled meat, pork, or even on its own. I always serve it with my Slow-Roasted Chipotle Pork or Tequila Lime Tuna recipe. (Photo by Arden Photography and bowl by Earthborn Pottery)

PINEAPPLE TOMATO SALSA

Difficulty: Easy

Prep Time: 20 minutes    Cook Time: no cook recipe 

INGREDIENTS

3 cups fresh pineapple, diced very small

1 large ripe red tomato, seeded and diced very small          

1 tablespoon minced garlic

3 tablespoons fresh chopped cilantro

¼ cup lime juice                       

½ cup red onion, diced very small

3 tablespoons olive oil

Salt to taste

1 tablespoon jalapeno pepper, seeded and minced very small

DIRECTIONS:

Combine all ingredients and chill. Taste and add more jalapeno pepper if you like a spicy hot salsa. This has medium heat. Perfect condiment with fish, pork, and chicken. Let this sit out about 15 minutes before serving time.

RECIPE: ARGENTINE STYLE CHIMICHURRI

I’ve been to Argentina more times than I have been anywhere else in the world… probably at least 15 times. This condiment is always on the table and is always served with beef. And in Argentina, you have beef almost every meal.

Argentine Chimichurri is simply a parsley, garlic, and olive oil mixture. It is also delicious spooned over hot potatoes or on toasted bread. Argentines never add hot peppers or hot spices to their chimichurri like many U.S. chefs do. And they never use a food processor; mainly because they don't typically have them and also because using a food processor makes the consistency too liquid and runny.

I got this basic Chimichurri recipe many years ago from one of my best friends, Marianella Castagnola. She is a professional polo player and horse trainer and her daddy is a cattle rancher in Argentina. Marianella is no slouch in the kitchen and her mom and grandmother are two of the best cooks I've ever met. This Chimichurri brings back many fond memories of my days on their farm, trips to the cattle market in Buenos Aires, and playing gaucho on their farm in La Pampa.

Any grilled meat will taste better with this Chimichurri; you'll love it on chicken, too!

Chimichurri is always on the table in Argentina. Use it as a condiment for steak or any other grilled meat.

ARGENTINE STYLE CHIMICHURRI

Difficulty: Easy   Prep/Cook Time: 10 minutes

INGREDIENTS

1 large bunch of parsley, finely chopped (usually makes about a cup)

6 cloves of garlic, minced well (about 3 Tablespoons)

1/2 cup finely diced white onion

1/2 cup extra virgin olive oil

Juice of 1/2 lemon

1/4 cup red wine vinegar

Salt and pepper to taste

DIRECTIONS:

Add all ingredients into a bowl, mix together and let sit at room temp for at least an hour before serving. That's it!