Pineapple Salsa
This is a fresh and sweet summer salsa! It is best when made with fresh pineapple,
in fact we would not recommend making it any other way. For an interesting variation
on this, you can substitute the fresh jalapenos for chipotles in adobo. This enhances
the salsa, creating a smokier and slightly tangier recipe.
- 2 cups of fresh pineapple diced
- 1 to 2 jalapeno's seeded and finely diced
- 1 medium red bell pepper chopped
- 2 sprigs of fresh cilantro cut into ribbons
- 1 clove of garlic crushed
- 2 tablespoons fresh lime juice
- 2 teaspoons brown sugar
- salt to taste
In a medium bowl, mix all the ingredients and stir to combine.
Refrigerate for half an hour to allow the flavors to mingle.
Taste and adjust the seasonings to taste and serve.
Pineapple Facts
- Native to Southern Brazil and Paraguay, the pineapple was spread through
Central America and to the West Indies, by the Indians. Columbus brought it
to Spain, where it was spread throughout the rest of the world by sailors
using it as a cure for scurvy.
- There are 6 commercially cultivated varieties of pineapple. The Hilo, Kona
Sugarloaf, Natal Queen, Red Spanish, Smooth Cayenne and Pernambuco.
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