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. Get the recipe for Fresh Pineapple Salsa (Salsa de Piña) ». Todd Coleman
Tropical fruit adds sweetness and acidity to this fragrant, spicy salsa. The tart pineapple and tomato are a perfect foil for rich meats, stewed chicken, and roasted fish. This salsa recipe first appeared in our August/September 2012 issue with Hugo Ortega’s article Special Sauce.
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.
Yield: makes ABOUT 5 CUPS
Ingredients
- 2 cups finely chopped pineapple
- 1⁄2 cup finely chopped cilantro
- 1⁄2 cup fresh lime juice
- 1 tbsp. sugar
- 2 tsp. kosher salt
- 4 serrano chiles, stemmed and minced
- 1 small red onion, minced
Instructions
- Place all ingredients in a large bowl, and toss until evenly combined. Let sit at room temperature to meld flavors, at least 30 minutes.
