From Scratch

This is a perfect, refreshing accompaniment to grilled poultry or pork. Its tropical flavors are welcome in hot weather and complement chicken, turkey or pork that’s been prepared with its companion recipe, a Caribbean spice rub. Both recipes are fine on their own but together, they are more.

I found this at Fine Cooking, in one of the few areas left with free access. When I saw Pam Anderson developed the recipes, I put them on the “try soon” list. Her recipes always work and most take the path of least resistance, which is my favorite path.

That doesn’t mean I followed it exactly. First, she uses a whole, fresh pineapple cut into a small dice. I didn’t have time for coring and peeling and cutting so I turned to canned pineapple. Rather than use the large chunks, I went for crushed; salsa, after all,  is a sauce. I used a different color bell pepper — it’s what I had — and my forgetfulness is the only reason I didn’t buy radishes. The salsa’s just fine without them but would be even better with them. I can see jicama taking the place of radishes too.

The original ingredients appear at the end.

Pineapple Salsa

Adapted from Fine Cooking

1 20-ounce can crushed pineapple in juice, divided
1/2 medium bell pepper, small dice
1 tsp coriander or 3 TB cilantro
2 TB fresh lime juice or more to tast
coarse salt and freshly ground pepper

Put about 3/4 of the pineapple into a strainer and drain well. Reserve the remainder for another purpose.

In a medium bowl, combine the drained pineapple, bell pepper, coriander or cilantro, lime juice and 1/4 tsp each of salt and pepper. Mix well and let stand at least ten minutes while you prepare and grill the meat. Taste and adjust lime juice, salt and pepper, if necessary, before serving.

Serves 6

Original ingredients

1/2 to 3/4 medium-size fresh pineapple, peeled, quartered, cored, and cut into small dice 
4 large radishes, trimmed and cut into small dice
1/2 medium orange or yellow bell pepper, cut into small dice
3 TB chopped fresh cilantro
2 TB fresh lime juice; more to taste
Kosher salt and freshly ground black pepper

Companion recipe: Caribbean Spice Rub

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Tags: easy, quick, sauces/dressings