This salsa is warmed with chile and brightened by cilantro, but the dominant flavor is sweet fruitiness. It tames raw onions with a Turkish technique described as ”killing” the onion: soaking it in salted water for about a half-hour to draw out some of its harshness. Serve this salsa with grilled meats.
Ingredients
- Salt
- 1 large white onion, peeled and chopped
- 1 ½ cups chopped pineapple, with its juice
- Ground red pepper or crushed dried chili flakes, to taste
- ½ cup or more roughly chopped cilantro
- Nutritional Information
Nutritional analysis per serving (16 servings)
14 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 0 grams protein; 1 milligram sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 2 cups
Preparation
- Place about a tablespoon of salt in a bowl of cold water and stir to dissolve; stir in onion and let sit for 30 to 60 minutes. Drain.
- In medium bowl, combine all ingredients. Taste and add more salt, chili or cilantro as desired. Serve immediately or refrigerate.
10 minutes
Dining and Cooking