Salsa Anyone?

Before heading to the grocery store every weekend, I clean out the fridge. If the leftovers are looking old, dry, icky, I cringe at wasting them and put them in the garbage. However, my goal is to salvage as much as possible and turn it into something the guys and I will happily nosh. Today that mission was accomplished for some left over slow cooker black beans with green chilis. I picked at these off and on all week, but no one else had touched them, so I knew they needed a new face in order to get eaten. Rummaging through the crisper I found some green onions and half a dozen tomatoes giving me the idea of black bean salsa.

I began by putting the beans in a collander to drain. Meanwhile, I whirred the green onions and tomatoes in a food processor with some fresh garlic and chipotle sauce. The veggies had a fresh, green, springy flavor with just a hint of warmth. This tomato mush went into a bowl with the drained beans, salt, pepper, and some Caribbean jerk seasoning for interest. After several tastings and seasonings, the heat was right (a nice medium salsa since Jeff isn't crazy about hot sauces and I'm not interested in searing my tastebuds) but something was missing. I strolled to the pantry and surveyed its contents pondering what else to add when a can of crushed pineapple caught my eye. I love the play of sweet fruit with spicy seasonings, and this was just what the recipe doctor ordered. I stirred in the drained pineapple and just a tablespoon or so of sugar to reduce the acidity of the mixture.

Of course, the big question was whether or not the guys would eat it. Upon plopping the salsa and a bowl of chips in the middle of the table where they were lounging, tentative bites were taken and mulled over. Jeff immediately ate several more chipfuls, as did the boy. Success! Thus, my plan is to serve up this snack tonight at t.v. time and (hopefully) watch the black bean and pineapple salsa disappear.