Tag Archives: recipe challenge

Parsley and pineapple salsa…but not as you know it…

I couldn’t help myself, I just had to have another play with leafy greens and pineapple for Angie’s Fiesta Friday Healthy Eating Recipe Challenge…Angie stated that the ‘greens’ could be herbs if they were the main element of the recipe, which they are in this case. 

Salsas often call for a pinch of sugar, and, as ever, I never include any in my salsas, so I have no idea what difference it might make to the finished article. The success of using ground freeze dried pineapple in my chilli sauce in my previous post lead me to experiment with it again in a salsa..

And again it worked well, and added a nice finish to the sauce. 

When I first added the freeze dried pineapple to the salsa, it was not completely ground up and remained crunchy, so that as I tried the salsa, it provided shots of sweet crunch, which you might like. After a while, the pineapple dissolved into the salsa and provided a good balance with the vinegar, which was my preference.

I made this today and ate it with roasted sweet potato wedges, roasted tomatoes and cooked peas, with toasted pine nuts..

I make salsa, often along the lines of chimichurri, regularly with bunches of flat leaf parsley, coriander, dill, and whatever else is available; today I only had parsley available. 


Ingredients

Handful of flat leaf parsley, leaves stripped from stalks

2 garlic cloves, peeled 

1 tsp roasted ground cumin

1 tsp dried oregano

2 tbsp apple cider vinegar

2 tbsp olive oil

2 tsp crushed freeze dried pineapple 

Method

Put it all in a small bowl blender and chop to a consistency that you like. If it requires additional liquid, you can add extra olive oil and vinegar, or even a splash of water. 

I’m loving this experimenting, there’s more to come!

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A chilli sauce with a twist..


When it comes to cooking, l’m always up for a challenge; to me, nothing is impossible, I’ll have a go at anything, as long as someone is going to eat it! So when Angie issued a recipe challenge, I was, naturally, curious…

Angie issued a Fiesta Friday Healthy Recipe Challenge – healthy eating is my thing, that posed no threat to me, however, Angie also declared that the recipe must include leafy greens (no problem) and…..pineapple….there’s my challenge…!

I don’t eat or use much fruit, and I’m not a fan of anything sweet, so the thought of including pineapple, in any form in a dish, was a real challenge for me. I needed to let my brain ruminate and ponder and create a way to use pineapple in my way, in a dish that I would eat or serve my menfolk.

Hence, this chilli sauce… Yes! This chilli sauce includes pineapple. Freeze dried powdered pineapple to be exact. I found this freeze dried version in my local supermarket and I powdered it.

A lot of recipes I read for chilli sauces include some kind of sugar, and sometimes HUGE amounts of sugar! I do not eat refined sugar in any form, I do not eat sugar substitutes, and I don’t like honey or maple syrup, and I just can’t bring myself to add the required sugar to these recipes. If I make chilli sauces I therefore don’t add any sugar, but sometimes I can taste that it needs something to give it a final finish, so have tried adding cinnamon as an alternative, or even ‘anardana’, which is dried pomegranate powder, both of which were interesting. So, you guessed it, today I tried adding a bit of dried pineapple powder; it’s extremely sweet, to me anyway, so you don’t need much, and it worked very nicely! 

I was going to then add spinach to the sauce for the leafy green vegetable element but I didn’t want to muddy the colour, so I paired the sauce with spelt, spinach, red onions and garlic, and mixed it all together to eat it…


The sauce recipe..


This makes a lot of sauce, I don’t know how to make small quantities, plus I like to maximise my cooking and make batches of everything!

2 medium red onions, peeled

2 long red peppers

5 long red chillies

1 bulb of garlic, cloves peeled 

2 bay leaves

1/2 tbsp dried oregano

1/2 tbsp dried thyme 

1 tbsp ground roasted cumin

And..

Several tablespoons of olive oil, apple cider vinegar & lemon juice

600g  passata, or a tin of chopped tomatoes plus a splash of water

3 tbsp tomato puree 

2 tsp pineapple powder

Method..

Roughly chop then blend the first 8 ingredients together to make a rough paste 



Heat a couple of tablespoons of olive oil in a wide pan over a medium heat 

Cook the paste in the olive oil for a few minutes

Add the passata, tomato puree, vinegar, lemon juice and pineapple powder and cook over a low heat for 15-20 minutes. 

Keep it covered to avoid splashes but stir occasionally

You can then blend the mixture again if you prefer it smoother 

It’s a tasty tasty thing! You can use it like I did, use it like a ragu, use it as a pasta sauce, whatever takes your fancy.

If you want to create this as a thicker, condiment sauce, reduce the amount of passata or even replace it with sunblushed tomatoes. 

For the spelt base, I heated olive oil in a small pan, cooked some chopped garlic, added some defrosted frozen spinach, some roasted red onions and cooked spelt and heated it all through. Mixed with the sauce, it was a lovely concoction.

My next plan is to use pineapple powder in a spice mix of some sort, possibly a barbecue spice rub…watch this space! 

So, thank you, Angie, for challenging me, I always enjoy it! And do check out what everyone else is creating