What to Try Next: Pineapple Salsa

Experimenting with homemade salsa is one of my favorites. That's because there's a basic formula when it comes to creating your own salsa masterpiece.

THE ACID

The vegetable(s) and/or fruit(s)

THE FRESH HERB

For most: cilantro, while others may take parsley

THE HEAT

Jalapeno peppers, green chiles, hot sauce or any "heat" of your choosing

My favorite concoction features pineapple, which I had the chance to make recently while in Costa Rica, and let me tell you - Costa Rican pineapples are fantastic. Hawaii gets all the glory when it comes to the pineapple market, but the next time you're at the store, look for its Costa Rican cousin.

Here's my pineapple salsa, featured along with my homemade guacamole.
Chips and salsa courtesy of Kroger.

FELLOW'S PINEAPPLE SALSA

• 2 cups fresh pineapple, diced in small cubes* (about 1/2 of 1 fresh pineapple)
• 1/4 cup of red onion, diced
• 1/4 cup of cilantro, chopped
• 1 jalapeno pepper, finely diced or minced
• Juice from 1 lime
• Salt to taste

Mix together the red onion, cilantro, pepper and lime juice. Add in the fresh pineapple. Salt to taste. For best results, allow the salsa to chill in the fridge for at least 1 hour. Serve with tortilla chips or over freshly grilled chicken, fish or steak. 

*And, if you want to reduce some of the liquid, allow the pineapple pieces to sit on paper towels for a few minutes to absorb their excess juice.

To change it up, you can also substitute fresh mango or peaches instead of pineapple - or, mix 2 or 3 of these fruits together for a really tropical take on this recipe!

Fresh fruit makes all the difference in this recipe. If this is your first time cutting up a fresh pineapple, Epicurious.com has a great video that shows you how to select and cut up the perfect pineapple.

http://www.youtube.com/watch?v=9Dmf7AHeajI

Cheers!