This is my favorite salsa. The sweetness of the pineapple plus the spicy habanero kick is amazing on meat or fish. It’s super easy to make too.
We get the sweet pineapples, here in Mexico it’s piña miel (honey pineapple). You dice it up into little cubes, about dime-sized. One pineapple will make about 6 cups of pineapple.
Then you chop up 1/2 of a red bell pepper, one habanero pepper and 1/2 of a red onion. Mix it together with the pineapple, chop about 1/4 cup of cilantro and mix that in and let the whole thing sit in the refrigerator over night. (You can eat it straight away, it’s just much better the next day). And voila! The best salsa ever:
6 cups chopped fresh pineapple (or one whole pineapple)
1/2 red bell pepper chopped
1/2 red onion diced
1 habanero pepper diced very small
1/4 cup cilantro
Tip: if you like the salsa less spicy you can remove the seeds from the habanero first — that’s where the real heat comes from.
It will stay fresh for at least a week, if not two.
Date: April 27th, 2013 @ 11:45
Categories: Independent Travel