Cinco de Mayo, Vermont Style
We try to buy local and support local farmers, and limes and pineapples are really not even a bit local, but after a long winter and a sugaring spring, it's hard to beat the bright refreshing flavors in a good margarita and pineapple salsa. You agree? Try this:
Mix one and a half shots of a good tequila with half a shot of lime juice and half a shot of maple syrup. Shake it with ice, then pour over fresh ice and serve with a squeeze of lime. Too sweet? Try a touch more lime. Too lime-y? Try a touch more maple. Too boozy? Cut back on the tequila, then top off the drink with some sparkling water. Sip and enjoy!
Now, while you are sipping, chop (safely! Sip slowly!) half of a medium-sized pineapple, half a small red onion, two cloves of garlic, and four tomatillos. Go for a rough chop if you like a chunky salsa or a finer chop if like a finely-diced salsa, then mix them together. Start seasoning with a generous pinch of sea salt, 1 T of lime juice, a splash of cider vinegar, and 1 tsp of maple syrup, then start playing until you find the right combo for you. Mix everything well and let it sit for a few minutes while you chop fresh parsley or cilantro. We used a quarter of the bunch we bought, but it's hard to over-use fresh herbs in a salsa, so feel free to go crazy and enjoy some greenery.
Sip, dip, enjoy! Happy spring from Vermont.