Here’s a salsa so good you might just want to eat it plain, with a spoon. It also is a refreshing accompaniment to just about any savory dish.
For a milder flavor, scrape out and discard the seeds from the chiles. (Wash your hands after handling these or any other hot peppers.)
- ½ cup minced red onion
- 3 cups boiling water
- 3 cups minced ripe pineapple
- 3 tablespoons fresh lemon or lime juice
- ½ cup minced crystallized ginger
- ½ cup shredded sweetened coconut
- 1 tablespoon minced serrano chiles
- Mint leaves (optional)
1. Place the onion in a strainer over a bowl in the sink. Pour the boiling water over the onion, remove the strainer from the bowl, and let it drain for at least 5 minutes.
2. Combine the pineapple, lemon or lime juice, ginger, coconut, and chiles in a medium-sized bowl. Add the drained onion, and mix well. Chill.
3. Serve cold, garnished with mint leaves, if desired. Store in a tightly covered container in the refrigerator for up to 2 weeks.
Nutritional information is based on 16 servings.