Recipe: Pineapple Salsa
Summer is made for salsa and chips on the patio. And sometimes, we want to spice it up a bit with something more than just tomato-based salsa. This pineapple salsa is great with white fish, pork, quesadillas or just a cold beer and tortilla chips. Plus, it's very easy and fast. Whether it's tomato-based or pineapple, salsa is easy to make and tastes so much better fresh than from a jar.
The recipe, after the jump.
Finely chop the white onion and place in a bowl with two tablespoons of lime juice. (The lime juice will help take the bite out of the pungent onion.) While the onion soaks, dice the pineapple into small pieces, and chop the rest of the ingredients. If you like your salsa a little spicier, add the seeds of the Serrano pepper as well. (Remember, Serrano peppers are hotter than jalapeños.) Mix all the ingredients, and add salt and pepper to taste.
You can take a few shortcuts when making the salsa. Normally, we use fresh limes, but we didn't have any. Store-bought lime juice works in a pinch, but it does change the flavor a bit. We also have used pre-cut pineapple from the grocery store, which is so much easier than dealing with a whole pineapple.
As this salsa sits, the flavors will meld. You can serve it immediately or make it a few hours ahead of time.
Get the Food & Drink Newsletter
Our weekly guide to Houston dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.