Chile con todo – De Las Mias

Grilled Pineapple Salsa – ¡Que cosa tan rica! This is a delicious salsa! Who knew that fruit salsas would become so popular? Most of us Mexicans grew up with las salsas madres of México, right? Those are the classic, tomato, chile, onion and cilantro variety, and they are a staple on our tables, and in our tacos and burritos. I never had a fruit salsa until I got to Santa Fe, New Mexico where culinary fusion is queen. But now, I love me a good fruit salsa.

This grilled pineapple salsa was developed and tested by Lori and Malena and you’re gonna love it. If you’re brave, you can sneak in a pinch of habanero or chop up a mean little serrano, but just try it as is and kick it up later.

Fruit salsas pair great with meat, fish and poultry and this one with pineapple, is bien rica with carnitas, pork ribs, and grilled chicken. If you like fruit salsas, look for our peach and mango salsas. And don’t forget our cranberry salsa for your Thanksgiving guajolote. Fruit salsas are a great way to liven up a taco!

Remember, you can make this salsa with other fruit besides pineapple, grilled peaches are lo máximo! If you don’t want to grill the chiles, it’s okay to remove the seeds and chop it up fresh! The best part of this recipe is grilling the pineapple. If you haven’t had grilled pineapple, you are in for a treat.

In looking up the origins of fruit salsas, I found references to the Caribbean salsas made with mango, papaya and other tropical fruits, but not much else as far as the origins go. I think it’s safe to say that fruit salsas are just another fabulous way we celebrate El Mestizaje – that bitter sweet fusion – that got us all here in the first place.

¡Buen Provecho!

Lori’s Adobo Seasoning is a delicious and healthy alternative to store-bought adobo sauces, like the ones you could buy from Goya, once upon a time. These processed Adobo Sauces are full of salt and we know what sodium can do to our bodies. Adobo, literally means marinade and it originated in Spain. But many Latino cultures and our Filipino comadres and compadres have a long tradition of making all kinds of adobo. There are muchas maneras to make adobo, and this is just one! Carne adovada from New Mexico uses a red chile sauce for its adobo. Adobo in the Yucatan often has bitter orange juice. Many adobos also have soy sauce, believe it or not. So, adobo is truly a multicultural adventure that comes from our roots and not from a jar or a can. Show us your chops, Comadres and make your own adobo! Oh yeah, Lori’s adobo seasoning is great on pork chops! And if you want to make a sauce out of it, start by making a roux, that is a mixture of equal amounts of fat with equal amounts of flour…Please use olive oil or avocado oil instead of lard! But if you must use lard, or butter, go easy on it. We want you healthy and strong! Provecho!