I first heard of this recipe when CJ made it for our weekly Wednesday night get together. I didn't even have to taste it to know that I would love it because, well, frankly, I have yet to meet a fruit salsa that I don't like. It's all about the perfectly tantalizing combination of sweet and spicy. Know what I mean? I LOVE it!
When Katie and Chris had their beautiful wedding in Jamaica, those of us who didn't make the trip gathered together to watch the wedding via live streaming video. (cool, huh?) Congrats Katie and Chris! Anyway, I made this salsa and it was a huge hit! Seriously, you MUST try it!
2 cans Dole crushed pineapple
1 can Dole pineapple chunks
1 red bell pepper
1 large jalapeno pepper
1/4 cup chopped fresh cilantro
salt and pepper to taste
juice from one lime
Empty the cans of crushed pineapple into a strainer and drain them very well. Drain the pineapple chunks as well, and then roughly chop them. Finely chop both peppers, being sure to remove the seeds and membranes. Add the remaining ingredients and stir well. Adjust the seasoning if needed. Serve with tortilla chips, or on top of chicken, pork, or fish.
Tips:
I used both crushed and chunked pineapple because I like it to be a little more chunky. Clearly, you can use all crushed, or all chunked, and of course you can use fresh pineapple, if you're so inclined.
If hot and spicy is your thing, feel free to add spicier peppers.
The amounts are just guidelines. If you like a lot of something, go for it!
2 comments:
I can attest to the fact that this was delicious, since I inhaled most of it myself while we watched Katie and Chris tie the knot. I could've eaten this salsa with a spoon, but that's just not as fun as piling it high on a tortilla chip and trying not to spill any of it on yourself while you open wide!
I am very proud to have been able to contribute to the "Cooking With Joey" archives!
I found that this salsa was INCREDIBLE when topped on a blackened Mahi Mahi filet. OMG, delish.
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