Sweet, Spicy, Gone
Who said eating healthy was hard? An original take on cantina, this pineapple salsa will pleasantly surprise your guests with the full flavors of spring.
whole pineapple (or a 20-oz can of rings)
small red onion
red bell pepper
tsp Sriracha chili sauce
tbsp kosher salt
Carefully cut the skin off the pineapple and remove the core (if using canned pineapple, drain well). Dice the pineapple into ¼ inch square pieces as best you can. Place in a large mixing bowl.
Next, finely dice the red onion and red bell pepper (a little smaller than the pineapple dice) and add to the bowl.
Remove the root end of the scallions and slice them into 1/8 inch rounds using the white and green parts. Add scallions to the mixing bowl.
Juice both of the limes and add the juice to the bowl. Stir well.
Then, add the sriracha and salt. Mix a couple more times.
Let sit covered for at least five minutes in the fridge.
When ready to use, remove from fridge and stir a few more times before using.
Add an optional diced jalapeño to the relish for added heat or honey or agave (to taste) to sweeten it up.
How to Use:
It’s a great topping for many Asian dishes, soups, as a dip or on top of tacos. It’s great with rice and beans, too. Try it on whatever you want, and get creative. Have fun with it and enjoy. It lasts about three days in the fridge. The fresher it is, the better it tastes!