Jul 18, 2012
Salsa de Piña (Fresh Pineapple Salsa)
Tropical fruit adds sweetness and acidity to this fragrant, spicy salsa. The tart pineapple is a perfect foil for rich meats, stewed chicken, and roasted fish. This recipe first appeared in our August/September 2012 issue with Hugo Ortega's article Special Sauce.
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Credit: Todd Coleman
INGREDIENTS
2 cups finely chopped pineapple½ cup finely chopped cilantro
½ cup fresh lime juice
1 tbsp. sugar
2 tsp. kosher salt
4 serrano chiles, stemmed and minced
1 small red onion, minced
 Recipe - Saveur.com){kind=link}
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