Just as other folks are calling it quits from the blogging game, I’ve decided to stage my triumphant return! (sarcasm hopefully noted)
As much as I’ve loved taking the time off for both work and fun (international trips! beach days! reading actual books!), my slacking has started to catch up to me. No longer am I able to quickly pull up new favorite recipes online… recipes are now scattered in various notebooks and scraps of paper. It’s a bad scene.
And so I’m going to ease back in with a quick and easy recipe, which is barely even a recipe. Sweet, sun-ripened fruit with a sprinkle of spicy salt? Truly a match made in heaven. Right after I tried this for the first time, I made it about four times in the subsequent week. It was the perfect after work pick-me-up snack. If you don’t have easy access to pineapple like I do, feel free to substitute your favorite fruit. And I may or may not be heading off to make some chile salt right after I hit post, so that I can sprinkle some on that Alphonso mango sorbet in the fridge…
Pineapple with Chile Salt
Yield: 3-4 cups
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
* 1 pineapple, peeled, cored and cut into chunks
* 2 red finger-length chiles, thinly sliced
* 2 TB sea or kosher salt
* 2 teaspoons sugar
In a morar and pestle, pound the chiles, salt and sugar until the chiles have begun to break down and have tinted the mixture a light pink. Scoop mixture into a small serving dish.
Dip the chunks of pineapple in the chile salt and enjoy!
Adapted from Easy Thai Cooking by Robert Danhi