Pineapple Ginger Salsa
Recipe from the Yarrow Bay Beach Cafe in Kirkland, WA. It was served with coconut shrimp. You can add coconut to the recipe, but the original recipe had no coconut in it. The salsa is sweet rather than hot and is great with tortilla chips. You can add additional jalapeño if you like a hotter salsa.
Ingredients
- •4 oz crushed pineapple (null)
- •2 null jalapeños (null)
- •1 T pickled ginger (null)
- •0.5 c pickled ginger juice (null)
- •1 T white vinegar (null)
- •0.5 c cilantro leaves (null)
- •0.5 c peanut oil (null)
- •optional coconut
Instructions
- Put the crushed pineapple in a food processor. De-seed the jalapeño (briskly roll it between your hands for about 10 seconds) and put it in the food processor. (If the jalapeño are hot, you can just use a portion of it.) Puree until almost fine.
- Add the pickled ginger and juice, vinegar, and cilantro. Process while slowly adding peanut oil to emulsify. Add coconut to taste.
