While some people focus on spring cleaning and others are well on their way to conquering (or breaking) their New Year’s resolutions, for me the Spring season represents freshness. Fresh applies to what has not lost its qualities of newness: a fresh start, fresh air, fresh ingredients, fresh food.
I recently had the opportunity to experience these aspects of freshness while bay fishing with Traeger and Journey South Outfitters located on the Gulf Coast just south of New Orleans. After a fun day out on the water, I was tasked with making a dish using Cobia belly. If you are anything like me, you are currently googling “what is Cobia belly” and “what to make out of Cobia belly.” The Texan in me landed on smoked cobia fish belly tacos topped with a fresh smoked pineapple and green chili salsa…or is it relish?
Help me solve the great debate and give me the right to say “I told you so” to the Mrs. Is it relish or is it salsa? Diced smoked pineapple and tomatoes, chopped bell pepper and onion, cilantro, jalapeno, hatch green chilis…sounds like the makings of a salsa to me. Salsa is a sauce that typically consists of tomatoes, onions and chiles, while relishes are cooked or pickled chopped fruits or vegetables that are mixed in a sauce. There ain’t no dang vinegar or pickled anything in this recipe, so I say SALSA!
At the risk of sounding Forrest Gump-ish, you can use this salsa on everything. From tacos to seafood, flank steak to chips and dip or garnish atop anything you are wanting to freshen up or make look healthy. Even though this has now been proven to be a salsa (told you so!), ‘relish’ the flavor of this bright fresh condiment to enhance your next dish.
INGREDIENTS:
Half of a pineapple or pineapple spears
1 red or orange bell pepper (chopped)
1/2 cup red onion (chopped)
1/4 cup cilantro (chopped)
1 jalapeño deveined and deseeded (diced)
1 green chile diced (optional)
1 tbsp avocado oil
1/2 tbsp Meat Church Texas Sugar
1/4 cup diced tomatoes
DIRECTIONS:
Get smoker going at 225°
Quarter 1/2 onion and separate. Quarter bell pepper.
Oil pineapple, onion, bell pepper, & jalapeño, and place on smoker.
Smoke until tender, about 30-40 minutes. Pull and let cool.
Combine all ingredients and mix well.
Serve immediately or put in the fridge to chill and serve later.
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