Monday, April 19, 2010

Pineapple Cilantro Salsa

This fruit salsa is a great use for leftover cilantro; that's why I made it! Lightning fast to make, this salsa is a sure-to-please appetizer but would also make a good topping for meat or fish. If it's too sweet for you, add more onion and/or cilantro or some cayenne or hot sauce.
Serves 4-8

1 can crushed pineapple (20-oz, or smaller or larger)
~½ bunch fresh cilantro
½ red onion

1. Pick the cilantro leaves off the stem. Wash if dirty, and then chop.
2. Chop red onion into a small dice.
3. Combine pineapple (drained a bit so it's not too liquidy), cilantro and red onion in a bowl. Add salt and/or pepper if desired and serve with chips!

You can liberally adjust quantities of ingredients and make any changes according to your personal taste and what you have in stock!

5 comments:

  1. I make something like this but with lime juice, a jalapeno, and some apricot/pineapple preserves. Yum.

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  2. What about chopping the red onions tinier and adding a bit of an interesting vinegar?

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  3. A little vinegar would be great, as it's quite sweet as it is! The onions already are quite small...the picture was taken in a tiny glass bowl so they probably look bigger than they are!

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  4. ok. I can see this with some hot peppers, yeah! Pineapple is so good for us, too. Thanks.

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  5. ..and for those of us who aren't American, cilantro is otherwise known as coriander. :P

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