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.


Anonymous said...

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

Anonymous said...

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

Anonymous 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!

Anonymous 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!