Pineapple Salsa
Pineapple Salsa
This refreshing spicy-sweet salsa pairs well with the pork and would also be brilliant with grilled or fried fish. You could serve it with chips as an appetizer.
1/2 red onion
1 tablespoon cilantro
2 tablespoons fresh mint
1 tablespoon fresh red or green jalapeño
1/2 teaspoon sumac
1/2 teaspoon ancho chile powder
pinch of salt
1/2 pineapple (about 2 cups)
1-1/2 limes, juiced
Directions
Finely mince red onion, cilantro, mint, and jalapeno. Place in a medium bowl with sumac, ancho chile, and salt.
Cut pineapple in half. Use a paring knife to remove the eyes from the fruit, then peel and dice pineapple into small pieces. Mix into bowl with herbs. Squeeze lime juice over and toss. Taste and adjust. Refrigerate for a few hours before using so flavors blend. Taste again before serving.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
