Simple Pineapple Salsa

I had a wonderful break from work last week, and I am truly thankful for the whole week off to do some cleaning and organizing at home.

Here is a simple pineapple salsa which I served a few Sundays ago. Everyone loved the sweet and tangy flavor which beautifully complimented the pan-seared pork tenderloin.

Finely chop fresh pineapple, green & red onions, cilantro, Jalapeño peppers. Since I was making a large amount, I coarsely processed the pineapples to save some time on hand chopping.

A bit of Pantai Sweetened Chili Sauce....There are several different brands out there, but this one has the best taste. This is what I always keep in my fridge for egg rolls or anything that needs a good sauce. You can purchase these at your local Asian food markets.

If you can't find this particular brand, look for red chili sauce without MSG.

Simply mix and let the flavor meld in the fridge for an hour or more.

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Simple Pineapple Salsa
(Makes about 1 1/3 Cup)

1 cup finely chopped fresh pineapple (do not use canned), click here for prep tutorial
2 tablespoons finely chopped purple onion
2 tablespoons finely chopped green onion
1 tablespoon finely chopped red bell pepper, optional
1 tablespoon finely chopped fresh cilantro
4 tablespoons Pantai Brand Sweetened Chili Sauce
2 teaspoons finely minced jalapeno pepper, optional
juice of 1 fresh lime, about 1 1/2 to 2 tablespoons
Salt and Pepper to taste

Combine all ingredients; cover and refrigerate for an hour or more to blend flavors. Serve with grilled pork,broiled fish, or chicken. Makes about 1 1/3 cups.

Make Ahead Tip: (if you are making in large quantity)

Up to 3 days:

Pineapple can be cut in 4 wedges (Click here for how-to post), wrap in plastic wrap and store in refrigerator

All veggies can be trimmed and washed ahead, wrap in paper towel and store in zip-lock baggies.

Up to 8 hours:

Chop pineapples and veggies. Combine all ingredients and cover and store in the fridge.