photo and recipe by Jessi Heggan

Tomatillo Pineapple Salsa
PREP TIME: 10
TOTAL TIME: 20
SERVES 8
1 ½ lbs tomatillos, husked, rinsed, and halved
2 whole garlic cloves
1 cup cilantro
1 jalapeño, seeded
3 cups pineapple, diced
1 cup red onion diced
¼ cup lime juice
1 teaspoon sea salt
½ teaspoon black pepper

Remove the husks from the tomatillo and rinse. Add them to a food processor with the garlic, cilantro, and jalapeño. Pulse into a coarse puree.
Pour in to a large bowl and add the pineapple, onion, lime juice, salt and pepper and stir to combine.
Serve immediately or store in an airtight container in the refrigerator.

Guacamole with Charred Corn
PREP TIME: 15
COOK TIME: 15
SERVES 6–8
CHARRED CORN:
2 corn on the cob
1 tablespoon olive oil
GUACAMOLE:
4 large ripe avocados
1 cup white onion, diced
½ cup jalapeño, seeded
and chopped
1 cup cilantro, chopped
1/3 cup lime juice
1 teaspoon sea salt
1 cup tomato, chopped

Heat grill to 450-500 degrees.
Shuck and clean the corn and brush with olive oil and cook for about 15-18 minutes. Rotate the corn ever 3-4 minutes for even cooking.
Take off the heat and use a knife to cut off the kernels. Set aside.
Add the avocado to a large bowl with the onion, jalapeño, cilantro, lime, and sea salt. Use a fork to mash the avocado and mix everything together.
Mix in the charred corn and tomato before serving.

Chipotle Lime Hummus
PREP TIME: 10
TOTAL TIME: 15
SERVES 6–8
3 cups canned chickpeas, drained
½ cup tahini
2 garlic cloves
2 whole chipotles in adobo sauce, canned
¼ cup lime juice
¼ cup olive oil
1 ½ teaspoons sea salt

Add all of the ingredients to a food processor or blender and puree until smooth. Serve immediately or store in an airtight container in the refrigerator.