Salsa de Piña
Pineapple SalsaPineapple is native to Central and South America and is grown in most of Mexico's tropical regions and distributed throughout Mexico year round. Many supermarkets in the United States offer pre-peeled fresh pineapple, sold in plastic containers or packages. They are a great convenience to use for this salsa if you are pressed for time. Serve with Turkey Cutlets with Almond Crust or Duck in Green Pumpkin Seed Sauce.
Ingrediënten
Makes about 2½ cups
- ½ fresh pineapple about 1½ pounds
- ½ medium red bell pepper finely chopped
- 2 jalapeño chiles seeded, veins removed, and minced
- 1 scallion minced
- 1 tablespoon white wine vinegar
- 1 teaspoon sugar
- ⅛ teaspoon salt or to taste
- 2 tablespoons chopped fresh cilantro
Instructies
- Cut off both ends of the pineapple and then cut off the hard thorny skin all the way around the pineapple.
- Cut out the "eyes.
- " Cut the pineapple in half lengthwise and cut out the center core from each half.
- Cut the pineapple in 1⁄2-inch pieces and put them in a large bowl.
- Add the remaining ingredients and stir gently to combine.
- Cover and refrigerate at least 1 hour or up to 6 hours.
Notes / Tips / Wine Advice:
Serve cold.
--------------------------------------------------------------------------------------------------
