Cal's Pineapple Cilantro Salsa

Chef Michael Callahan's Note:

This mild, but flavorful salsa was a big hit at a recent catered event in Hooper Bay Alaska where it was served along side pineapple marinated BBQ halibut. The following week I served the same salsa with a grilled teriyaki salmon and had the same rave reviews.

• Total Time: 1 hrs 15 mins
• Prep Time: 1 hrs
• Cook Time: 15 mins

Ingredients:

Servings: 8

• 2 cups canned pineapple, minced and drained reserve liquid
• 1 cup fresh cilantro, rough chopped
• 1 medium yellow onion, diced
• 2 anaheim chilies, roasted, stemmed, seeded, and diced
• 1/2 cup sun-dried tomato (julienned )
• 1 tablespoon garlic (minced)
• 1/4 cup reserved pineapple juice
• 1/2 teaspoon salt

Directions:

1. Combine all ingredients.
2. Chill before serving or for best results refrigerate overnight.

Reviews

[Brit in Texas]

Wonderful salsa. The first time I made it because I wanted to do something different than regular chips and dip for a party and it was a huge success. This time I think it would be perfect to compliment the heat on our BBQ cajun fish tonight. Thanks for posting.

[flygirl #5]

Very nice! A great way to jazz up plain boring rice! I used sun dried tomatoes that were packed in oil (I patted off the oil). I really didn't like the texture of these so I won't use them next time. I also used a lot less cilantro. Turned out great! Thank you for posting :)