As part of my job, I recently attended Triscuit’s #MakersOfMore event. During the event, I had the pleasure of seeing Martha Stewart personally introduce her new Triscuit flavor (coconut oil and sea salt) while also teaching the crowd what pairs best with this new cracker. And boy did we learn!
One of the best things I took away from the event (while, sadly, not being able to taste the actual cracker until I’m done with Whole30) is how to make a delicious pineapple salsa.
Here’s what I learned from Martha herself.
How to choose a pineapple:
- Smell it! It should smell like a pineapple, with just a little bit of sweetness.
How to peel a pineapple:
- Start by simply taking the top and twisting it off.
- Cut off the top, and then the bottom.
- Being careful around the rounded edges of the pineapple, start slicing the sides off.
- Slide off all of the sides, then cut the pineapple in half and then in quarts.
- Finally, cut the inner edge of each quart (the core) and use the thin strip in drinks.
- Bonus: soak the peels in water to make an agua fresca-style drink.
How to make pineapple salsa:
- Slice the pineapple into 1-inch circles and then thinly dice it.
- Take a red onion and finely mince it.
- Take a jalapeño, de-stem and de-seed it. Then finely mince it as well.
- To make the salsa, combine 1/2 cup diced pineapple, 2 teaspoons minced red onion and 1/2 of the minced jalapeño.
- Finally, serve about 1 tablespoon of salsa on top of each cracker.
This combo was inspired by the piña colada, which I think is the most genius thing I’ve ever heard. I actually personally can’t wait until I can make these in the summer.
To be honest, I’m actually craving making some pineapple salsa right now. I’m thinking it will go excellent on top of mahi mahi or some salmon. Martha also mentioned a few great alternatives to this salsa, such as tomatoes, peaches or mango.