Pineapple Salsa

 Juan Marcos Fresh Pineapple Salsa

Ingredients:

1.5 cups of freshly cut-up pineapple

½ cup white/yellow onion

½ cup red onion

½ cup red bell pepper, or yellow, or green, or orange. (or all four kinds)

½ cup chopped tomato. (I used 1 roma tomato)

1 cup of frozen corn. (unless you can get fresh corn)

1 clove of garlic, minced finely

¼ cup of jalapeno, poblano, or Serrano peppers. (this a total of ¼ cup of all three peppers)

¼ cup of chopped cilantro

¼ cup of fresh orange juice

¼ teaspoon of freshly grated orange zest

½ teaspoon of ground cumin

½ teaspoon of salt (or to taste)
¼ teaspoon of pepper (or to taste)

 
Directions

1.      I like to chop all the veggies, unless otherwise noted, the size of a corn kernel.  That helps to ensure that you get a nice variety and mixture with every dip of those broken up tostados

2.      In a large bowl, toss together pineapple, onions, bell peppers, corn, tomatoes, onions, chili peppers, orange juice and zest, garlic and cilantro. (ok, I could have said, ‘throw everything in a bowl”, but I didn’t)

3.      Season with cumin, salt, and pepper. Cover, and chill in the refrigerator until serving.

4.      Now mix yourself a perfect Mexican margarita, and wait for the salsa to meld.

Bienvenidos a Bucerias, México