Sweet and Spicy Pineapple Salsa

Anaheim’s are very popular in Southwestern US Cuisine. Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

Heat Scale
Submit Recipe


Ingredients:

1 28 oz. can fire roasted tomatoes
1 cup pineapple, roughly chopped
1/2 red onion, roughly chopped
1 jalapeño, roughly chopped (2nd optional)
1 Anaheim pepper, roughly chopped
2 cloves garlic
1/2 cup cilantro (more or less to taste)
Juice of 1 lime
1/2 tsp sugar
Pinch cumin
Pinch cayenne pepper
Pinch crushed red pepper
Salt & pepper to taste

Instructions:

Combine all of the ingredients into a food processor or blender and quickly pulse until you get the consistency you like. Taste and add another jalapeño if you want it more spicy.

Best served cold, so place in an airtight container and refrigerate for a couple of hours. You can serve immediately if needed, but refrigerating will allow the flavors to properly meld together. Will keep in refrigerator for several days.

From funknfoodies.com