The last pineapple I picked wasn’t as ripe as I expected, so the rings ended up on the grill pan to caramelize, enhancing their flavor. I made grilled pineapple salsa, a tropical twist on a favorite chip dip.
This winter salsa marries the slight sweetness of firm fleshed Fuyu persimmons with the savory goodness of garlic, a little heat from a spot of ginger, and a pop of acid from Meyer lemon. Surprisingly good.
Mango Avocado Salsa combines sweet tart mango with creamy avocado spiked with red onion and jalapeño and doused with lime. It is the kind of dip that makes you want to whip up another batch as soon as the first is gobbled up.