I find it really hard to trust anyone who doesn’t like tomatoes. However, I still love these folks and feel sure that they will come to their senses. Eventually.
People have all sorts of issues with all sorts of food. I happen to be using two of the biggest offenders in this recipe because I like them and I’m in a mischief-making mood. Many have a dislike for raw tomatoes but like them in heated preparations. There are scientific reasons for this, but I would rather watch paint dry than explain it.
Many Southerners consider a fresh tomato off the vine to be the equivalent of candy. I find the scent of the vines themselves to be intoxicating. Likewise, I love the smell of cilantro, but there are individuals that consider the fragrance and taste repulsive. I love them almost as much as the tomato haters. Almost.
My friend Caroline Dossett Preston introduced me to this fine salsa a few years ago, and I hope I give the combination the respect it deserves. It’s GOOD! I also want to give credit to my friend Michelle Fletcher Hunt for the gorgeous photo of the Great White Tomato. She is a plant whisperer (shhh).
Hot Blonde Salsa
1 cup fresh pineapple, diced
2 or 3 yellow tomatoes, diced
1 habanero pepper, seeded and finely chopped
1 jalapeño pepper, seeded and finely chopped
1/4 cup fresh cilantro leaves
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon ground cumin
2 limes, juiced
Blue corn chips
Combine first eight ingredients, squeeze limes over all and refrigerate for several hours, stirring occasionally. Omit habaneros to minimize heat. Taste for seasoning and enjoy with the pretty blue chips.
I love this for tailgating, and you can substitute orange tomatoes to support your team or Halloween festivities. Cheers!
Sharon Little is a community contributor for the Kingsport Times News.