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
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.