Now that Branden works as a produce deliverer, we get nice surprises like a flat of frost-damaged (but still yummy) tomatoes. And then we have to make something with them. In this case, I made pineapple salsa. The most time-consuming part is chopping up so many tomatoes.
6 c organic roma tomatoes, diced
1 medium onion, diced very fine
1 jalapeno pepper, diced extremely fine
1.5 c pineapple pieces (fresh is best, but canned is still good)
1 T apple cider vinegar
.5 t salt
.5 t agave nectar
.25 t garlic powder
Combine everything, adjust seasonings (my salsa needed extra agave nectar because the tomatoes weren't super sweet and the pineapple was acidic).
Refrigerate over night to let flavours meld.
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