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Pineapple Salsa

Prep Time7 minsCook Time20 minsTotal Time27 mins

Ppppeeerrrfect for carnitas or pernil. Equally great on chicken tacos or grilled fish. The recipe is super simple and can be kicked up a notch in a couple ways, depending on your tastes.
For instance the pineapple slices could be grilled before chopped for the salsa for a charred flavor. And the heat is dependent on your peppers- you can scale up or down the level of spiciness to your liking.
Mix together at least 20 minutes prior to serving, and then taste again to see if any adjustments need to be made.

 1 Pineapple, outer peel removed, sliced and diced in small even pieces About 2 heaping cups
 ½ Red onion, peeled and finely diced About 1/2 cup or less, depending on your taste
 1 Lime, squeezedAbout 1/4 cup
 2 Jalapeños, finely diced Serrano or other peppers can be substituted. If you like a more mild salsa use red or yellow bell pepper.
 1 tsp Ground cuminIt will change flavors, but ground garlic powder or chili powder or paprika can be substituted.
 1 cup Cilantro, finely chopped
 Salt and pepper to taste
1

Add all ingredients in a medium bowl and mix together.

2

Allow salsa to meld, for at least 20 minutes and then taste and adjust with salt and pepper. Additional peppers can be added to make more spicy or more lime juice can tame the flavors.
Honestly, the juicy is such a compliment to the main dish you want it to be the surprise superstar.

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