Pineapple Salsa
A fresh pineapple salsa can be served with chicken or fish, or just with some chips. We have lots of peppers and onions in our fridge that need to be utilized, so our ingredient list is lengthy. They add a wonderful complexity to the salsa, although using less ingredients would be fine. A little chopped habañero would also be appropriate here. Originally served as part of Caribbean Swordfish.
- Papaya Salsa (2002-05-11)
Ingredients
- ¼ medium fresh pineapple
- 2½ tablespoons cubanelle pepper (seeded and diced)
- 2½ tablespoons green bell pepper (seeded and diced)
- 2 tablespoons green and white parts scallions (chopped)
- 1 medium green jalapeno chile pepper (seeded and diced)
- ¼ cup red onions (peeled and diced)
- 1 tablespoon cilantro (cleaned and chopped)
- kosher salt
- ½ medium lime
- habañero hot sauce
Instructions
We begin by rinsing our ripe pineapple and patting it dry with a paper towel. We will only use 1½ cups of diced pineapple tonight, the rest we chop and refrigerate for another use.
We cut the top and bottom off the pineapple, making it flat on both ends. Standing the pineapple upright so the bottom is on the cutting board, we use our knife to peel away the skin all around the pineapple. We want to remove the skin and the brown "eyes" of the pineapple. Then, we cut around the tough core of the pineapple. Laying each piece of pineapple on the cutting board, we dice it into small pieces. We add 1½ cups of pineapple to a large bowl.
We add the cubanelle and green peppers, scallions, jalapeño, onions, cilantro, a pinch of salt, and squeeze the lime into the bowl. We stir and set this aside for about 20 minutes to meld the flavors.
When we are ready to serve the pineapple salsa, we add some hot sauce to taste.