Guest guest Posted April 11, 2007 Report Share Posted April 11, 2007 This would be perfect for those upcoming summer days, and is great with tortilla chips. It's also wonderful over a lightly seasoned broiled fish as shown at http://www.28cooks.com On the 28 Cooks' hot-o-meter, this is about 4 out of 5. If you're heat sensitive, cut the number of serranos down to 1 or 2. Pineapple Cilantro Salsa 1 c vidalia onion, roughly chopped 4 serrano peppers, stems cut off 3 cloves of garlic, crushed 1/4 c cilantro leaves and stems, roughly chopped 1/4 c pineapple juice 1/4 c crushed pineapple, drained 1/4 tsp salt 1 tbsp rice vinegar Combine onion, peppers, cilantro, garlic, and pineapple juice in food processor, and process until well minced. Add remaining ingredients and puree until a smooth texture is obtained. Refrigerate at least an hour for flavors to mix well. Enjoy! Christiane Quote Link to comment Share on other sites More sharing options...
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