Pineapple Cilantro Salsa
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.
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.
1 cup vidalia onion, roughly chopped
4 serrano peppers, stems cut off
3 cloves of garlic, crushed
1/4 cup cilantro leaves and stems, roughly chopped
1/4 cup pineapple juice
1/4 cup 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
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