I published this blog one year ago today. While I prefer to bring you new content I think this is worth repeating.
As always this page is dedicated to my son, but today my father, too. The two best heroes any girl could ask for.
Before we get to the food let’s just take a moment to reflect on what the weekend is really about. God bless America, our fallen Veterans and their families. I hope you are gathering with your dearest friends and family this Memorial Day weekend.
Let’s continue on this path of Two Roads and A Recipe. This week we are making salsa. Not just any old tired tomato salsa, but Jezebel salsa. Jezebel??? Yes, Jezebel. You may have heard of the old southern Jezebel sauce typically served over cream cheese and crackers. It is a combination of pineapple preserves, apple jelly, dry mustard and horseradish; a favorite at church suppers and Jr. League cookbooks. My salsa is a fresh pineapple version of that sauce made easy and delicious with the addition of Saucy Mama Apricot Ginger Mustard. It packs a sweet heat that really compliments the pineapple and other fresh ingredients. This salsa is perfect served with grilled pork tenderloin marinated overnight in Saucy Mama Pacific Rim Ginger Dressing or if you want to travel a different road and just hungry for a snack….go ahead and try it over cream cheese and crackers.
[recipe title=”Jezebel Salsa” servings=”4″ difficulty=”easy”]
1-cup small dice fresh pineapple
1 tablespoon Saucy Mama Apricot Ginger Mustard
2 scallions, chopped
1 teaspoon to 1 tablespoon, seeded, minced red serrano or jalapeno pepper*
4 fresh mint leaves, chopped
1 tablespoon chopped fresh cilantro
In small bowl, combine pineapple and mustard stirring to coat pineapple with the mustard. Add remaining ingredients and stir to combine. Serves 4.
*for those who don’t like heat use red bell pepper[/recipe]