Just in time for the Super Bowl, salsa good enough to make a Saint cry...
3 Bell Peppers - 1 green, 1 red and 1 orange
1 large red onion
1 bundle cilantro
2 cans pineapple tidbits
1. Chop up the peppers, jalapenos, and onions and put into a large bowl. Be sure to de-seed the bell peppers, but I would keep the seeds in the jalapenos. The smaller the chunks the better; I would recommend using a food processor for a good consistency in your salsa.
2. Drain the pineapple juice from the can into a glass, add some rum and a little Sprite, get into a tropical kinda mood. It really helps you enjoy the salsa!
3. You can add the pineapple tidbits to the veggies whole, but I found with my last batch that if you put them in the food processor and just pulse them a few times, you can use those smaller chunks and the released juice in your salsa (don't drain out the new juice!) and give it a nice sweet taste with a beautiful heat after.
4. Chop up the whole cilantro bundle up to the twist or rubber band using a large kitchen knife, go over the stack a few times to make sure you get the cilantro into small pieces and release the flavor. Add this to the mix and stir up really good.
I served with:
Jess' Grade: A+
I now make this on pretty much a weekly basis. It's great as a chips-and-salsa kind of thing, or also on hash browns or a good chicken dinner. Adjust the jalapenos to taste, you may want to use only one or two for those of lighter palate. This is sure to get you compliments at your next gathering!