Simple Pineapple Salsa
Here is a Simple Pineapple Salsa using canned pineapple. Now don’t get me wrong, whenever possible I use only fresh ingredients, but for this recipe you can cheat and use canned pineapple in a pinch. The rest of the ingredients are fresh, and as for the heat, we consider this a “safe” salsa (mild to medium). If you like things a bit hotter, try swapping out the serrano chile with a jalapeno, or a habanero and leave in the seeds.
- 1 serrano chile (seeded, chopped fine)
- 1 clove fresh garlic (chopped fine)
- 1 tblsp fresh cilantro ( roughly chopped)
- 1 8oz can crushed pineapple
- 1 pinch kosher salt
1Add all ingredients to a bowl in order of listing, stir till combined.
2The juice from the pineapple may make your salsa to wet-adding the salt will enhance the flavor, but will also intensify this. To avoid this, remove the extra liquid by placing your salsa in a sieve or strainer for about 5 minutes.
3Serve immediately, or for best test results, let the pineapple salsa rest 1 hour.
4for the video of this recipe, visit http://www.facebook.com/salsaholica
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