Jennifer Causey
Yield
Serves 8 (serving size: 1/4 cup)

Sweet and spicy, this tropical treat is a perfect topping for tacos and grilled pork. If you don’t want to fuss with a whole pineapple, pick up pre-cubed or cored pineapple in your grocery’s produce section. Be sure to serve this salsa at room temperature for the most flavor. If making ahead, stir in cilantro just before serving.

How to Make It

Stir together finely chopped fresh pineapple (about 12 oz.), thinly sliced scallions, seeded and finely chopped red Fresno chile, seeded and finely chopped serrano chile, chopped fresh cilantro, lime zest, and kosher salt in a medium bowl. Serve immediately, or store covered in refrigerator up to 2 days.

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