With the coming of summer, what better way to celebrate than with barbecues and pool parties? My family and I recently fired up the grill and set up a “burger bar” on our backyard porch, with an assortment of freshly cut veggies alongside a homemade mango salsa and a few other spreads and marinades. As with a few of my other recipes, this one also came about by “accident”…you know those awkward bits of tomato that just don’t turn into perfect slices? Well, I decided to chop them up, throw them into a bowl and call it ‘salsa’. I hate wasting perfectly good food, and the ends of tomatoes can easily be chopped into tiny pieces. To add a little bit of heat, I grilled some jalapeños and balanced the spiciness with the sweetness of some pineapple.
2 small jalapeños
1/2 ripened mango
1/4 cup pineapple
1/2 plum tomato
1/4 cup 2-year aged white cheddar (or any cheese of your choice)
1/8 cup scallions
Black pepper (to taste)
1. Dice the mango, pineapple, plum tomato and scallions and place in a bowl.
2. Brush each jalapeño with a little bit of olive oil and place on a heated grill. Remove from the grill when they are slightly blackened. (If you don’t have a grill, you can also heat them up on a skillet or char them slightly on the stove.)
3. Let them cool for a bit and then chop them up. Make sure to discard the seeds!
4. Place the chopped jalapeños in the bowl and drizzle with olive oil, sea salt and black pepper (to taste). Add the cubed cheese and paprika and mix well. Enjoy!