I constantly say there is nothing to eat in the house. I’m a liar. There’s always something to eat; I’m simply being lazy about preparing anything. These are the times I turn dips because we constantly have crudite-type things as well as snacks, like pretzels and chips that are just waiting to be dunked or used for scooping. Today, we are scooping. This pineapple salsa is amazing, and I’m quite convinced it’s the mint. I followed this recipe on hot for food blog. My only changes were using whatever peppers I had on hand, which was a combination of sweet and hot chilis I picked up at Greenhouse Gardens. Also, I nixed the crushed red pepper and didn’t add salt or pepper for no other reason than I’ve never included either in past salsas made. The result was delicious! I served it with ancient grains chips. You should too. Trust me. With the leftover salsa, I’m going to make Vietnamese spring rolls filled with a rainbow of veggies. That sounds pretty good too.