Tuesday, October 19, 2010

How to Make and What to Do with Pineapple Salsa.

Slice a pineapple, a jalapeño, and some red bell peppers. Drizzle them all with a bit of oil. Grill them over fire. Chop them up and toss with fresh cilantro, the juice of half a lime, and a few drops of your favorite hot sauce. Serve it on top of a char-grilled steak.

Wash it down with a Guinness Foreign Extra Stout.

The end.
Damn. I'll never fill a cookbook that way. I'd have to tart it up with stuff like, "Be sure to wear gloves while handling hot peppers, especially if you wear contact lenses," and "The roasted espresso notes in the stout complement the sweet pineapple, while finding harmony with the char on the steak." And so on.

1 comment:

  1. short, sweet, good. Less tart, more point. Maybe I should try that with my own overly "tarty" posts.