Salsa de Piña

When one is cooking in Mexico (or anywhere) it is very handy to have a brother who happens to be a salsa master. While living in Brooklyn, Matthew was making batches of salsa regularly and one of his friends said, "you should seriously bottle this." And they did. The result was The Brooklyn Salsa Company, aka BK Salsa which over the next several years became a foodie favorite and eventually hit the shelves at Whole Foods. Christian and I gave jars of it to our wedding guests.

Despite accolades and a devout following, the company ended up being a labor of love as the margins never paid off to make the enterprise sustainable. Matthew moved on to other projects, got married, left Brooklyn for Los Angeles and continues his work as an actor, something he did all the while serving as CTO (Creative Taste Officer) and Co-Founder at BK Salsa. Looking back again at the write-ups like this one on Forbes.com about BK Salsa and all the photos I'm reminded of how proud I am of him for this and for all his creative endeavors. He's a cool cat.

Matthew texted me this recipe off the top of his head:

"10 tomatillos, raw

half a pineapple

juice of three limes

1 or 2 jalapenos,

half an onion

salt

avocado optional

Blend it up or chop fine."

And I did.

Not knowing my peppers very well, I grabbed a serrano, which gave this batch the best tingly-tongue action ever. 

Some mistakes end up being just right.

Matt added this:

"Replace pineapple with 2 or 3 pomegranates if you can find them for my favorite salsa ever."

It is granadas season. This batch is up next...