I really hate to be the bearer of bad news, but before we know it, there will be no more weekends spent by the pool, far less cookouts in the backyard, and we’ll have to pack away those cute sundresses until next year.
I say, let’s take advantage of all that the summertime has to offer before it is officially pumpkin latte season. Â That includes loading up on seasonal produce, such as limes, pineapple, tomatoes, corn, peppers, cucumbers, eggplant, watermelon, okra, and summer squash.
What better way to enjoy the end of summer produce than with some fresh homemade salsa?
Obviously, you’ll also want some tortilla chips and sangria.
This recipe for pineapple salsa is always a hit with friends and family because of its spicy and sweet combination. Â It goes fast, so you might want to make a little bit extra!
Pineapple Salsa
Ingredients:
1/2 cup of fresh pineapple (cut into small chunks)
1 cup of diced tomatoes
1/4 cup of red onion
1 tablespoon of finely chopped fresh cilantro
1 tablespoon of honey (which you can also usually find at the farmers market!)
1 teaspoon of jalapeno pepper, minced
Juice of 1 fresh lime (about 1 1/2- 2 tablespoons)
1 teaspoon of ginger, minced
1/4 teaspoon of black pepper
Directions: Â Combine all ingredients in a medium sized mixing bowl. Â Refrigerate for at least 4 hours before serving.
If you really want to get the most out of those last few weeks of summer produce, try these recipes as well!
Mango and Avocado Salsa
