1 whole medium pineapple diced (about 4 cups)
1/4 medium red onion, diced
2 serrano peppers (seeded and deveined), diced (to taste)
1/4 cup fresh cilantro, chopped
zest and juice of 1 lime
1 teaspoon fresh ginger paste (I used Gourmet Garden)
1/2 teaspoon kosher salt
Combine ingredients in a large bowl. Mix to combine. Refrigerate until ready to serve.
Serve and enjoy!
DONNA'S NOTES: You can substitute jalapeno peppers for the serrano peppers. Use peppers to suit your palate. Less peppers for less heat. The recipe is mild heat as written.
I recommend wearing gloves when working with hot peppers.
If you do not have ginger paste, you can use finely diced fresh ginger or ground ginger to taste (start with 1/4 teaspoon).
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