Pineapple Salsa I

Pineapple Salsa

1 small pineapple, about 3 1/2 lbs. 1 medium red onion, minced 3/4 cup finely chopped fresh cilantro 1 T. white wine vinegar 1/2 t. liquid hot pepper seasoning

Cut off pineapple top. With grapefruit knife, cut fruit from shell into chunks. Reserve shell and top, coarsely chop pineapple. Set chopped fruit in strainer to briefly drain. Save juice to drink, if desired. In bowl, mix pineapple, onion, cilantro, vinegar and liquid pepper. To serve, spoon salsa into pineapple shell and present with top alongside. Makes about 3 cups or 6 to 8 servings. Source: My Old Recipes

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