Wednesday, July 13, 2011

July 13, 2011: Pineapple Salsa Recipe

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With the abundance of fresh fruits and veggies at the farmer’s market right now, I came up with this recipe to use ingredients I had on hand. Feel free to alter or substitute the fruit and/or veggies to match what you’ve got available - mangoes are just as delicious as the pineapple in this recipe. Green onions, bell peppers, leeks and other herbs would be good to try, too.

This salsa goes great with pork and fish – especially tasty on fish tacos!

Pineapple Salsa

1 large garlic clove, minced
1 mini sweet pepper (orange or yellow or red), finely diced
1 T. minced white onion
1 chile in adobo sauce (from a can), finely minced (less if you don't like quite as much heat)
1 t. dried cilantro (or 2 t. minced fresh cilantro)
¼ to 1/3 cup chopped fresh pineapple
½ t. kosher salt
1 lime

Combine all ingredients except lime in small bowl. Halve lime and squeeze juice over salsa. Let sit at room temperature for at least half an hour before serving or refrigerate overnight to allow flavors to meld.

Makes about ½ cup of salsa.

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