Organic Pineapple Salsa
The delicious tropical flavors go great with chicken, fish, pork, and shrimp, or even spooned over tacos. It can even be served alone with tortilla chips.
Ingredients:
- 2 cups fresh pineapple, chopped (with the GROW label)
- 2 tablespoon fresh lime juice
- ½ cup cilantro
- ½ jalapeno pepper, seeded and chopped
- ½ teaspoon crushed red pepper flakes (or less for a milder taste)
- Salt
Place all of the ingredients but the salt in a blender or food processor and pulse until the ingredients are mixed but still chunky. Transfer the salsa to a bowl, salt it to taste, then cover and refrigerate until ready to serve.
Word from GROW Volunteers
Over the years, we have had a number of people interested in volunteering with the GROW program in Mexico. Following is a letter about a very rewarding experience this family had in Cofradia de Suchitlan.
I could not be more pleased to tell you a little about the week my husband, daughter (17) and son (15) spent at Project Amigo last December. The four of us talk about it very often and only wish we could return to Cofradia sooner than later. From the moment we were met by the Amigo Bus at the Guadalajara airport we felt welcome and safe … and soon we were absolutely stuffed with the amazing food made fresh for us each meal in the beautiful Project Amigo courtyard. The accommodations were very comfortable and the setting, with the Colima volcano in the distance, was truly beautiful.
Clearly the opportunity to meet and interact with the children involved with Project Amigo was the highlight of our experience but there was always so much to do and see and learn beyond the time we were with them. My family and I had spent the week prior to our time at Project Amigo touring in Guadalajara and were able to get used to the climate, food and language before going to Cofradia, but we would have been fine without that introduction to Mexico. Ted, Susan, the volunteer innkeepers Hal and Fran, and everyone on the Project Amigo staff went out of their way to explain things to all of us so that we felt very much at home. My son and I know quite a bit of Spanish but my husband and daughter didn’t know a word and still felt very comfortable during their stay.
It’s impossible to describe how much fun we had meeting the children; delivering books, clothing and shoes to them; and preparing for the Christmas Fiesta they work so hard to earn each year. Their energy, curiosity and laughter were wonderful, as was their genuine affection for everyone associated with Project Amigo. My son and daughter agree completely that the best part of our trip was the time spent with the children; the difference in their ages was no barrier at all.
I would be happy to talk with you more about our trip. Coincidentally I am in the process of writing an article about Project Amigo for the monthly newspaper published by my company (PCC Natural Markets) which talks about the special connection PCC has with Project Amigo. We sell fairly traded bananas grown by Organics Unlimited in Mexico … a family-owned business that supports Project Amigo through a special foundation.
10 Reasons to go Organic
In today’s green world, the options for organic food at your local grocer continue to grow. Although you may find in general that the cost of organic food is slightly more than conventional food, because of the intensive labor and time, the benefits of going organic are often worth the extra cost.
