Last night, we made a butt-load of burgers.
I was thrilled to be making a butt-load of burgers. A butt-load of burgers means a certain teenage boy will actually eat a butt-load of dinner. A butt-load of burgers means a butt-load of leftovers for lunch. And if you’re planning a butt-load of burgers 3 different ways, it means a butt-load of yummyness. But if you announce the plan to make a butt-load of burgers on Facebook, asking your friends which recipe they’d like to see the next morning, you’re in for a butt-load of embarrassment.
Because as sure as 13-year-old girls think their parents are the stupidest people on the planet, the minute you’ve checked the weather forecast to make sure the storms in your area are going to stay to the west and north of you, made the homemade barbecue and teriyaki sauces, lovingly patted out the burgers and wrapped a third of them in bacon and start the fire in the grill, it is going to rain.
And it won’t stop until after 10 o’clock. So you end up making the butt-load of burgers on the stove, where it takes twice as long and, while quite tasty, none of it looks nearly as pretty or nice as it would if you’d done it all on a grate over charcoal.
So no burgers today, butt-load or otherwise.
Instead, I pulled this recipe out of my archives. This was destined to be a “cookbook exclusive” but there’s
no lengths I won’t go to in order to cover up a colossal mistake nothing too good for my readers.
I love fresh, homemade salsas, and I love tropical fruits, so – voila! One tropical fruit salsa. The only reason there’s no papaya in it is because they didn’t have any that were ripe at the store. There is also no added sugar in the salsa – mango and pineapple are quite sweet on their own – which gives the salsa only 7 effective grams of carbohydrates per serving, well within acceptable limits for an indulgence on a low carb diet. I usually serve this with seared, blackened ahi tuna but it would be excellent with just about any grilled fish, as well as chicken or pork.
Oh, and while I’m at it, my apologies to Jen, for posting recipes two days in a row that she can’t eat, especially after she specifically asked for teriyaki burgers. My bad.
Spicy Tropical Salsa
1 large mango peeled and cut into 1/4-inch cubes
1 large jalapeno chili, stemmed, seeded (if desired) and minced
1/2 cup pineapple, cut into 1/4-inch cubes
1/2 large tomato, diced
1/4 cup finely diced red onion
¼ cup cilantro, chopped
2 tablespoons Mexican-style hot sauce
1/4 teaspoon Kosher or sea salt
Combine all of the ingredients in a small bowl. Refrigerate for at least half an hour to allow the flavors to blend. Serve with grilled chicken or fish, or pan-seared tuna steaks.