Kayelle
Chef Extraordinaire
This was requested from me at the dinner thread. It's simple and delicious with both fish and pork.
KL's Pineapple Salsa
1 1/2 cups of pineapple cut into small chunks. (canned or fresh)
-drain the pineapple well after chopping.
1/3 cup combo of green and red bell pepper (fine dice)
1/3 cup red onion (fine dice)
1/3 cup chopped cilantro
1 very small Seranno chili, (seeds and veins removed) (fine dice) Jalapeno could be used but the Seranno has better flavor with equal heat of a large Jalapeno imo.
2 tsp. Kosher salt
1/4 cup white wine or distilled vinegar (not rice wine vinegar)
Combine and let the flavors get to know each other in the fridge for a couple of hours.
We've really enjoyed it with both swordfish and fried pork chops.
KL's Pineapple Salsa
1 1/2 cups of pineapple cut into small chunks. (canned or fresh)
-drain the pineapple well after chopping.
1/3 cup combo of green and red bell pepper (fine dice)
1/3 cup red onion (fine dice)
1/3 cup chopped cilantro
1 very small Seranno chili, (seeds and veins removed) (fine dice) Jalapeno could be used but the Seranno has better flavor with equal heat of a large Jalapeno imo.
2 tsp. Kosher salt
1/4 cup white wine or distilled vinegar (not rice wine vinegar)
Combine and let the flavors get to know each other in the fridge for a couple of hours.
We've really enjoyed it with both swordfish and fried pork chops.
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