It’s taco night! This is widely celebrated with countless requests of specialty sides and toppings. I usually make three different fillings and two types of salsa along with some side dishes. It’s the meal that feeds for two days without a single complaint from anyone, which makes it all worth it. We call this “kid salsa” in our house because of all the sweetness from the pineapple and corn. That, and by process of elimination it is (pretty much) their salsa. Mike and I love everything extra spicy and they’re well aware of this, so they dare not go near our green roasted tomatillo salsa for fear of spontaneous combustion of the mouth. Wimps. Who doesn’t want their mouth to suddenly burst into flames? I think it might be kinda neat, but I guess they have a point.
I kid because I was a hot hater too, for the longest time, until about seven years ago. While pregnant with Trey I became nearly obsessed with cucumber rolls and excessive amounts of wasabi. Weird? Sure, maybe. But it opened me up to a whole new world of heat that definitely stuck with me for the long haul. Now I can’t get enough heat but I do appreciate some sweetness for balance of course. I’m not completely crazy. Well, I suppose that’s up for debate; but, I do enjoy this fresh and mild salsa in conjunction with the brilliantly spicy tomatillo salsa. I use both. It creates a beautifully balanced sweet, hot and tangy salsa that highlights my favorite veggie tacos. Of course, this salsa is just perfect for some on its own, so I’m happy to make it.
Sweet and Mild Pineapple Corn Tomato Salsa
- 1/2 cup corn kernels
- 1/2 cup diced pineapple
- 3/4 cup diced tomato
- 1/2 cup prepared beans (red and/or black)
- 1/2 cup diced mixed sweet bell peppers
- 3/4 cup minced red onion
- 1 lime’s juice
- 2 teaspoons champagne vinegar
- 1/2 teaspoon roasted ground cumin
- 1/8 teaspoon chili powder (optional)
- salt, to taste
- parsley for finish
- Combine all ingredients except for salt and parsley in a bowl.
- Mix together, cover and allow all the juices to marinate together for at least an hour.
- Uncover and stir and add salt to taste, finish with sprigs of parsley.