We spent most of yesterday with my mom, just hanging out and relaxing. In the afternoon, we met up with my sister and brother and their families for a fun evening of good eats and good company.
For those of you scratching your heads, Brandon isn’t my blood brother–His mom and mine have been friends since they were 18. Brandon and his older brother Justin (my oldest friend–We’ve known each other since we were in diapers) are basically the brothers Kendra and I never wanted. I love them both like they were blood-related, though.
But anyway…My brother-in-law Don fixed a bunch of delicious food:
He made stuff for fajitas.
Two kinds of meat–Beef and chicken:
I felt so bad for the bambino. He wanted to just eat meat for dinner, but I gave him a sample piece, and he said it was too spicy. He ended up just having some cheese and a tortilla. My favorite part of the meal, though, was the starter:
Chips and salsa…Pineapple salsa, to be exact.
Yes, that’s a tiny portion. That was my sample, to see if I liked it. I did, and went back for a larger portion. I asked Don very nicely if he’d share the recipe, which he did, and gave me permission to post it online. So here it is: Mix together all the ingredients except the salt in a mixing bowl. Salt to taste, and let sit for a couple minutes, for the flavors to meld.
It’s simple, but delish. Don said he likes to use pineapple, mainly because you can find them everywhere, and they’re already ripe when they’re picked. If you were to make this using mango, you’d have to make sure the mango was ripe, which isn’t something you could do after work, if you suddenly got a hankering for a fruity salsa. I normally would avoid chunky salsas, because I’m not a fan of onions or bell peppers…But as I said earlier, I went back for seconds on this and I really enjoyed it. Thank you Don!
Mix together all the ingredients except the salt in a mixing bowl. Salt to taste, and let sit for a couple minutes, for the flavors to meld.