Olesma's Pinapple Salsa
Posted: Jun 30 2002 12:00 pm
2 Cups diced fresh pinapple (canned stuff just doesn't work - trust me)
2 Tablespoons minced seeded red bell pepper
2 teaspoons minced serrano chili with seeds (this is for heat without the added flavor of, say, a jalapeno pepper - add more if you want more heat)
4 teaspoons minced fresh cilantro
1 Tablespoon unseasoned rice wine vinegar (I have also used red wine vinegar and rasberry vinegar, and they are fine too)
1 teaspoon sugar (optional - I only had to use this 1 time for an exceptionally bitter pinapple)
Mix it all together in a bowl, let it sit for at least 15 minutes to let the flavors gell together.
If you want more color, add more of the bell pepper (I usually add a little more) or you can buy an orange bell pepper to add in with and that looks pretty cool too.
The key is to get the pinapple chopped up fine enough. I use a nice straight blade chef knife (no serrated knives in my house). I find it helps if you drain a little of the juice that is inevitable when cutting up citrus. I have a friend who has used a food processor to chop up the pinapple (short pulses just to rough it up a bit) and he says that works too. Me, I enjoy chopping it up - it's just fun.
This is FANTASTIC with shrimp. It is also very good on pork or chicken. I have had it with Salmon and that was pretty good too, but it was a little sweet for the fish.
2 Tablespoons minced seeded red bell pepper
2 teaspoons minced serrano chili with seeds (this is for heat without the added flavor of, say, a jalapeno pepper - add more if you want more heat)
4 teaspoons minced fresh cilantro
1 Tablespoon unseasoned rice wine vinegar (I have also used red wine vinegar and rasberry vinegar, and they are fine too)
1 teaspoon sugar (optional - I only had to use this 1 time for an exceptionally bitter pinapple)
Mix it all together in a bowl, let it sit for at least 15 minutes to let the flavors gell together.
If you want more color, add more of the bell pepper (I usually add a little more) or you can buy an orange bell pepper to add in with and that looks pretty cool too.
The key is to get the pinapple chopped up fine enough. I use a nice straight blade chef knife (no serrated knives in my house). I find it helps if you drain a little of the juice that is inevitable when cutting up citrus. I have a friend who has used a food processor to chop up the pinapple (short pulses just to rough it up a bit) and he says that works too. Me, I enjoy chopping it up - it's just fun.
This is FANTASTIC with shrimp. It is also very good on pork or chicken. I have had it with Salmon and that was pretty good too, but it was a little sweet for the fish.