Kalua Pork Nachos, Pineapple Salsa and Sour Cream

Ingredients

• 1.5 cup fresh pineapple (diced into 1/4-inch pieces)
• 0.5 cup red onion (finely diced)
• 0.5 cup red bell pepper (finely diced)
• 1 pcs jalapeño (finely diced, seeds and ribs removed for less heat)
• 0.25 cup cilantro (freshly chopped)
• 2 tbsp lime juice (from about 1 lime, freshly squeezed)
• 0.5 tsp salt (or to taste)
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the Ingredients

   • Dice the fresh pineapple, red onion, and red bell pepper into small, uniform 1/4-inch pieces. This ensures a balanced flavor in every bite.
   • Finely dice the jalapeño. For a milder salsa, make sure to remove all seeds and the white ribs from the inside.
   • Roughly chop the fresh cilantro.
2. 2

   Combine and Season

   • In a medium-sized mixing bowl, combine the diced pineapple, red onion, red bell pepper, and jalapeño.
   • Add the chopped cilantro and pour the fresh lime juice over the mixture.
   • Season with salt and freshly ground black pepper.
   • Gently stir everything together until all the ingredients are evenly distributed.
3. 3

   Chill and Serve

   • For the best flavor, cover the bowl and refrigerate the salsa for at least 15-30 minutes. This allows the flavors to meld and develop.
   • Give the salsa a final stir before serving. Taste and adjust seasoning if necessary.
   • Serve chilled with tortilla chips, or as a topping for grilled chicken, fish tacos, or pork.

Ingredients

• 1 cup Heavy Cream (Use pasteurized cream with at least 36% milkfat. Avoid ultra-pasteurized cream for best results.)
• 2 tsp Lemon Juice (Freshly squeezed is best. Distilled white vinegar can be substituted.)

Instructions

1. 1

   Combine Ingredients

   • In a spotlessly clean glass jar, pour in the heavy cream.
   • Add the lemon juice and stir gently with a clean spoon for about 15-20 seconds until just combined. Do not overmix.
2. 2

   Culture at Room Temperature

   • Cover the jar's opening with a piece of cheesecloth or a coffee filter and secure it with a rubber band. This allows airflow while preventing dust.
   • Place the jar in a warm, draft-free spot (around 70-75°F / 21-24°C) and let it sit undisturbed for 24 hours.
   • After 24 hours, the cream should have visibly thickened to a consistency similar to yogurt and smell pleasantly tangy.
3. 3

   Chill to Thicken

   • Remove the breathable cover and replace it with a tight-fitting lid.
   • Transfer the jar to the refrigerator and chill for at least 6 hours, or preferably overnight.
   • The sour cream will thicken considerably more as it chills.
4. 4

   Serve and Store

   • Once chilled and thick, give the sour cream a final stir to ensure a smooth consistency before serving.
   • Store in the airtight jar in the refrigerator for up to one week.