![]() It starts with a blend of 3 main components: mango, pineapple, and tomato. I saw this recipe for Mango-Pineapple Salsa and it had my name all over it. All you need is a pot of boiling water to seal the jars! Read more about canning, and how to get started, here. And salsa canning is just about as easy as it comes. I love making small batches that don’t trash my kitchen and don’t take all day. I don’t do the whole 97-pints-at-a-time thing. Now- salsa! I am in love with small batch canning. Just follow the signs from there! ( Utah, we’re coming to you soon, too!) It’s off Chinden between Linder and Meridian, just East of Fred Meyer. ![]() It’s in the Foxtail neighborhood, which is so new it won’t show up on maps. It’s set up like a store where you can just go browse from tons of awesome local artisans in food, crafts, clothing, home decor, and more. Head toward the kitchen island to find my stuff! These boutiques happen a few times a year (follow their Facebook page to know when and where), and it’s not one of those awkward things where vendors are sitting there trying to sell their stuff. We’re talking Salted Caramel Dark Chocolate Popcorn, Apple Cider Caramel and Pumpkin Spice Caramels, Jumbo Fudge Brownie S’mores Cookies, Freeze-Dried Mallows, and so much more. Our awesome Olive Oil line will be for sale (and sampling!) as well as tote bags, cook books and TONS of baked goods. I’ll be setting up shop at a local boutique this Thursday, Friday, and Saturday. Before I get to today’s recipe, I have an announcement for my Idaho friends. You probably deserve a cookie or something. Slice pork after it has rested, top with the mango-peach salsa, remaining chopped scallions and serve over rice.Happy hump day! You’ve made it half way through the week, congratulations.Chill until the pork is finished cooking. Add the remaining lime juice and half of the scallions to the salsa bowl, season with salt and pepper, and stir well to combine. Toss the peppers and peaches with the minced garlic, cubed mango, diced red onion, and jalapeno (remove the seeds if you prefer it less spicy). Remove the peach skin after it’s grilled and then chop the grilled pepper and peach into small cubes.Grill the peach and bell pepper until grill marks begin to develop, remove and cool. While the pork is cooking, slice the pepper in half and remove the seeds and then quarter he peach while removing the pit (keep the skin on).Remove and let the pork rest for 5 minutes. Turn the grill onto medium-high heat and cook the pork until the internal temperature reaches 145 degrees.Season the pork tenderloin with salt and pepper, then marinate the pork in the honey-soy-lime mixture for at least 15 minutes. Combine oil, soy sauce, honey and ½ of the lime juice in a bowl.I feel like I’m in a beachside resort with this dish on the menu, a little slice of a tropical vacation even if we’re staycation-ing all summer long. We recently cancelled some fun warm-weather vacation plans and are sticking much closer to home this year, so I love that the tropical fruit and soy-honey-lime marinade bring out tastes that take me somewhere totally different. It takes so much of the guesswork out of the grilling process and then leaves the fun stuff to me: marinades, side dishes and serving ideas. The Weber Connect Smart Grilling Hub walked me through the grilling process step by step – where to insert the probe to track my tenderloin’s internal temp, when to flip it for even cooking, and even how to rest and slice it before serving. Then I used the grill to give some char to red bell peppers and grilled flavor to sweet summer peaches, and combined those ingredients with mangos, jalapenos and limes for a salsa that is bursting with flavor. I built on those summery notes by marinating it in a mixture of soy sauce, honey and lime juice. Using the Weber grill with this protein give it a totally different flavor profile than my usual roasting method, making it taste much more seasonal for the warm weather months. I decided to use the pork cooking programs on the Weber Connect to experiment with cooking it on the grill. Pork tenderloin is a dinner favorite at our house in the cooler months, but I never cook it during the summer because I hate turning the oven on for 30+ minutes to let it cook. It got my wheels turning and gave me the confidence to try grilling some proteins that I haven’t tried before. ![]() After I started using the Weber Connect Smart Grilling Hub in some of my go-to recipes (see my green goddess grilled chicken recipe!), I started to explore some of the other cook programs on the app.
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