Sunday Rewind: Bring da Heat and da Sweet!

 – Originally posted May 27, 2012.As The Rantings of an Amateur Chef has been going since February of 2012, there are quite a few readers that have joined along the way. In an effort to bring back some great recipes that they may have missed, I will dedicate Sundays to re-posting a favorite that is at least two years old. I hope you enjoy! – The Ranting Chef

“If your eyes aren’t watering, it’s not hot enough!”

– The Ranting Chef

Being da heat! I love hot foods. When I get Buffalo wings at a restaurant, my eyes glaze past the merely Hot wings looking for those that verge on suicide. How hot do I want my Thai? Very hot. Mild salsa is ketchup without the vinegar in it.

On a trip a number of years ago, I ran into a stand selling various hot sauces. Each bottle had flames on it and tried to out do the others in sounding hot. I walked away with a bottle of “Colon Blow”.

The bottle made its way to work and one staff meeting I pulled it out. Drops were put on spoons for those interested in trying and I have to tell you it was the hottest thing I’ve ever put in my mouth. While tears streamed down my face, I was smiling. I even took several more “hits” of the sauce.

I found several fellow chilie-heads that day. Over the next couple of weeks we decided to host a salsa tasting party at work in honor of Cinco de Mayo. Our party was called, of course, Salsa de Mayo.

The rules were simple. The salsa had to be home-made or unique. Our department of about 80 produced 20 different salsas. It was a success.

I’ve since moved on to another company and suggested the salsa party at the end of April. Knowing that many can’t stand the heat, I decided to go sweet with this pineapple salsa.

I used fresh pineapple. So much better.

I didn’t have the prescribed marinade on hand so I used some Teriyaki.

Sweet, a little spice and all delicious!

Pineapple Salsa


  • 1/4 cup Lawry’s® Caribbean Jerk Marinade With Papaya Juice
  • 1 (20 ounce) can pineapple chunks, drained and cut into small pieces*
  • 1/3 cup finely chopped red onion
  • 1/2 small red bell pepper, finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 medium jalapeno pepper, seeded and finely chopped (optional)


In medium bowl, combine ¼ cup Marinade with remaining ingredients. Let stand at room temperature up to 1 hour.


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Categories: Condiment, Fruit, kosher, Low Carb, Mexican, Recipes, Salad, Side Dish, snack, vegan, Vegetable, Vegetarian

Author:The Ranting Chef

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