I love it. D hates it. In fact he calls it “a vile weed.” This translates to me sneaking it into food and not telling him (Creamy Jalapeno Dip – he had no idea), making cilantro-y things when he is out-of-town, or only adding cilantro to my half of food, as is the case here.
In my effort to use up our pineapple harvest, I came across this recipe I had saved for Pineapple-Chipotle Salsa. I had earmarked it months ago, hoping that our garden would supply the pineapple. 🙂
Really delicious – sweet and spicy – and I think the cilantro amps it up. If you have a cilantro hater in your house, feel free to eliminate it. I served it with a simple cheese quesadilla in order to let the salsa flavors shine.
2 teaspoons vegetable oil
3 cups diced fresh pineapple
1 1/2 cups diced onion
1 cup diced seeded tomato
2 garlic cloves, minced
1/2 cup pineapple juice
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 drained canned chipotle chiles in adobo sauce, minced
1 tablespoon adobo sauce (from drained chipotle chiles)
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt
1. Heat oil in a large skillet over medium-high heat. Add pineapple and onion; sauté 10 minutes or until lightly browned.
2. Add tomato and garlic; sauté 1 minute.
3. Stir in pineapple juice, brown sugar, vinegar, chiles, and adobo sauce. Cook 6 minutes, stirring occasionally.
4. Stir in cilantro, fresh lime juice, and salt.
Source: Cooking Light, May 1999