Pineapple Salsa

Another fruity summer salsa - supposed to be a bit spicier due to the serrano pepper. 

Ingredients

2 cups diced fresh pineapple

1/2 cup chopped cilantro

1/4 cup finely chopped red onion

1 serrano pepper, stemmed, seeded and finely chopped

juice and zest of 1 lime

1/8 teaspoon sea salt

Now I love me some spicy peppers. If you do too, you might be interested in this website featuring a pepper scale. It tells you how hot different types of peppers are on a scale of 0-550,000. Jalapenos are at about 4,000 while the serrano peppers can be anywhere from 7,000 to 25,000. I wasn't sure how to pick a pepper (haha!) because some were orange and some were green, so I just got one of each and put them both in the salsa. I hoped it wouldn't be unbearably hot and I was right. It was just fine.

I didn't put any lime zest in because I don't have a zester and I really didn't feel like it would add anything more than the lime juice would. Also, I happen to have sea salt on my spice rack, but I wouldn't stress about not having any. Plain old salt would do just fine.

I altered the pineapple & onion amounts slightly because the package of pineapple I bought had more than 2 cups. It said 25 oz. I didn't feel like doing the math so I just used all of it and doubled the onion. It tasted great. I feel it is easy to manipulate the ingredients in salsa without ruining the end product. I'm sure you could add some mango or peach in there and it would still taste great.

Here's the recipe from WholeFoodsMarket.com.