Wednesday, April 11, 2007

Pineapple Cilantro Salsa

It's that end-of-semester time again where I feel my head is going to explode from all the work that is due. For example, last week, I had about 30 pages of papers due within 2 days. So when I'm feeling stressed, but know I need to post something new, I often turn to some sort of dip or sauce, especially one that is super quick to make.

After the success of the chutney last week, I wanted to use cilantro again, but add a touch of sweetness. The crushed pineapple stepped in wonderfully, and adds a great balance to the spice of the salsa. This would be perfect for those upcoming summer days, and is great with tortilla chips. It's also wonderful over a lightly seasoned broiled fish as shown here.

On the 28 Cooks' hot-o-meter, this is about 4 out of 5. If you're heat sensitive, cut the number of serranos down to 1 or 2.

Pineapple Cilantro Salsa I

Pineapple Cilantro Salsa
1 c vidalia onion, roughly chopped
4 serrano peppers, stems cut off
3 cloves of garlic, crushed
1/4 c cilantro leaves and stems, roughly chopped
1/4 c pineapple juice
1/4 c crushed pineapple, drained
1/4 tsp salt
1 tbsp rice vinegar

Combine onion, peppers, cilantro, garlic, and pineapple juice in food processor, and process until well minced. Add remaining ingredients and puree until a smooth texture is obtained. Refrigerate at least an hour for flavors to mix well.

7 comments:

Shawnda said...

I *love* the pineapple, cilantro, and hot pepper combo! It's great on chicken and eating with chips, too :)

lina said...

This is another wonderfully fresh tasting salsa. I enjoyed it immensely.

Chris said...

Oh! This is perfect for the spring/summer. Thanks!

Jan Scholl said...

I read your blog at 3AM when I am always hungry! This looks yummy!

Linda said...

oo what a beautiful marriage of flavors. i am always eager for a new salsa recipe, especially with summer on the way!

Terry B said...

Wow, this sounds intense and wonderful. I'm wondering how it might be if you pureed everything but the cilantro and crushed pineapple, then added them and just pulsed it a few times to give the salsa a little more texture. You could maybe even use chunks of pineapple for an even chunkier finish.

MyKitchenInHalfCups said...

Really enjoyed this with Kalyn's Rosemary Mustard Chicken!