Pineapple salsa tastes delicious with grilled fish, or even on a fish taco. Don’t miss out on this pineapple salsa recipe.
Pineapple Salsa
Yield: approximately 2 1/2 cups.
1/2 medium pineapple, peeled, cored and cut into 1/2 inch dice, reserve juices
1/2 cup small red bell pepper, cut into 1/2 inch dice
3 medium green onions, minced
1 serrano chili, seeded and minced
1 1/2-inch piece fresh ginger, peeled and minced
1 tablespoon fresh lime juice
salt to taste

Mix all ingredients including reserved pineapple juices in medium bowl. Cover and let stand at least 1 hour at room temperature. Stores well in the refrigerator for up to a week.

Apricot Salsa
Yield: approximately 2 cups.
1/2 red bell pepper, roasted and chopped (see below)
olive oil
1/2 cup chopped onion
1 cup shopped tomatoes
1 jalapeno pepper, minced finely
2 apricots, chopped
2 tablespoons dark rum
apple cider

Cut a red bell pepper in half, remove seeds, and roast half of it (brush with olive oil and put under broiler very close to heat until blackened, about 5 minutes). Chop. Saute onion in about a tablespoon of olive oil until translucent. Add tomato and jalapeno and saute about another 5 minutes, until tomato is cooked. Add cider to cover and apricots and boil down until cider is almost all boiled off. Chopped roasted bell pepper and stir. Add dark rum and flambe. (light and swirl until it goes out). Serve hot over grilled shark, swordfish, shrimp, or marlin.