In a pot on high heat sauté the onion, bell pepper, and habanero in oil for 5 minutes. Stir occasionally.
Then add pineapple, lemon juice, salt, and vinegar. Cover and simmer on low for 5 more minutes.
Remove from heat, remove lid, and allow to cool.
Yields 2.5 cups.
​
**THOUGHTS:**
This salsa is strange, the pineapple is quite sweet, plus you have the savory from the red bell pepper, contrasted with the vinegar “bite”. It’s a strange contrast of flavors an I’m not loving it. But I’m also not usually a fan of fruit salsas.
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This recipe comes from one of my favorite blogs [La Pina en la Cocina](https://pinaenlacocina.com/salsas-cooked-dry-roasted-and-fresh/) . I’m not normally a big fruit guy but since this one looked unique I figured I’d try it.
**INGREDIENTS:**
1/2 cup diced red onion
1 whole red bell pepper diced
2 habaneros diced
1 TBSP neutral veg oil
2 cups diced fresh pineapple (no juice)
3 TBSP lemon juice
1/4 cup vinegar
1.5 tsp sea salt
pinch of black pepper
​
**PROCEDURE:**
In a pot on high heat sauté the onion, bell pepper, and habanero in oil for 5 minutes. Stir occasionally.
Then add pineapple, lemon juice, salt, and vinegar. Cover and simmer on low for 5 more minutes.
Remove from heat, remove lid, and allow to cool.
Yields 2.5 cups.
​
**THOUGHTS:**
This salsa is strange, the pineapple is quite sweet, plus you have the savory from the red bell pepper, contrasted with the vinegar “bite”. It’s a strange contrast of flavors an I’m not loving it. But I’m also not usually a fan of fruit salsas.