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Pineapple Salsa |
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Serves: 2
Print this Recipe
(Salsa de Piña)
Category: Fruit Salsas
Makes about 2 1/2 cups
Pineapple is native to Central and South America and is grown in most of Mexico's tropical regions and distributed throughout Mexico year round. Many supermarkets in the United States offer pre-peeled fresh pineapple, sold in plastic containers or packages. They are a great convenience to use for this salsa if you are pressed for time. Serve with Turkey Cutlets with Almond Crust or Duck in Green Pumpkin Seed Sauce (see Poultry).
1/2 fresh pineapple, about 1 1/2 pounds
1/2 medium red bell pepper, finely chopped
2 jalapeño peppers, seeded, veins removed, and minced
1 scallion, minced
1 tablespoon white wine vinegar
1 teaspoon sugar
1/8 teaspoon salt, or to taste
2 tablespoons chopped fresh cilantro
1. Cut off both ends of the pineapple and then cut off the hard thorny skin all the way around the pineapple. Cut out the "eyes." Cut the pineapple in half lengthwise and cut out the center core from each half. Cut the pineapple in 1/2-inch pieces and put them in a large bowl.
2. Add the remaining ingredients and stir gently to combine. Cover and refrigerate at least 1 hour or up to 6 hours. Serve cold.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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