I'm grinning as I think that this simple sweet/hot recipe, coming out of a little town in the heart of Mexico, will be prepared in far-flung kitchens.
Pineapple Salsa a la Cristina
1 medium-size ripe sweet pineapple
1 small white onion
1/4 cup fresh cilantro leaves
fresh serrano chiles to desired level of heat
*I like it muy picante and use 4 or 5*
Peel and dice (to 1/4") pineapple. Finely mince onion and serrano chiles. Roughly chop cilantro leaves. Mix all ingredients in a glass or porcelain bowl. Add salt to taste and allow to rest, refrigerated, for an hour.
This is delicious with tortilla chips as an appetizer or served as a side dish with shrimp, chicken, or pork dishes.