Pineapple Salsa

This week, I had a bit of a conundrum. I made a crazy delicious, crazy easy taco - but a key component was pineapple salsa. Confession: I'm not a huge fan of the texture of pineapple. It's stringy and crunchy, but also gooey and slippery. It's like, make up your mind pineapple, am I right? As such, I didn't feel like making a salsa with chunks of pineapple in it.

Instead, I created a blended pineapple salsa that turned out pretty great if I do say so myself. So great, in fact, that I felt it deserved its own post. So I must beg your indulgence, all two dear readers - make this salsa now and get it ready to throw on the taco I've got coming your way next week.

Doro Wat

I'm going to keep my little intro here short and sweet - because this recipe is neither of those things. I had a craving for Ethiopian food, so I set about making the delicious Doro Wat - a kind of curry + stew, + delicious dish. Then I thought - this has all the makings of a taco. So rather than creating giant injera (crepe-like bread that you pull apart to use as a "utensil"), I made smaller taco-size bread and complimented it with some vegetable toppings. So it looks like a taco, tastes like Ethiopian and is literally the tastiest thing I have EVER made. No joke. You gotta make this now, it's worth the time investment. 

Lime Crema

This is a quick post and a bit of a choose your own adventure: for the delicious topping Lime Crema. This is a fresh alternative to just plain sour cream, which you can make the hard way or the easy way. I'm not going to lie to you, I always go easy - you get the delicious zippy taste without having to wait 24 hours. Because ain't nobody got time for that.

Pico De Gallo

We've known each other for a few posts now - we've laughed and eaten and made lots of pop culture references that probably have no place in a cooking blog. And as you've gotten to know me, I feel like it's become abundantly clear I love spicy foods. I won't deny it - if I could enter the Simpsons universe, I would waste no time trying the Guatemalan Insanity Pepper and spend all my days hang out with Coyote Johnny Cash. Who wouldn't? But I am a woman of depth. I also like a simple taste once in a while - like the Pico de Gallo.

Pico de Gallo is a tomato-based salsa that isn't hot at all, so it's a great topping to try with spice-adverse friends. It pairs well with fish and vegetarian tacos, but you can put it on anything if you want to your taco to read "bright and fresh" rather than "mouth destroying-ly hot." Best of all, it's hella easy to make, so let's try it!

Salsa Verde

Photo creds to Katie Tower

Watch out for the Salsa Verde - it may look innocent with its unassuming green colour and smooth texture, but it will slap you so hard in the mouth you'll grow a beard. Especially the way I make it. While most recipes call for serrano or jalapeño peppers, I like to go full crazy and make this with a habanero pepper. You can substitute in a less intense choice if you'd prefer, but know that I will be judging you. Hard.