Pineapple Salsa With 'killed' Onion

Name: Pineapple Salsa With 'killed' Onion
Yield: 2 cups
Ingredients: Salt; 1 large white onion, peeled and chopped; 1 ½ cups chopped pineapple, with its juice; Ground red pepper or crushed dried chili flakes, to taste; ½ cup or more roughly chopped cilantro

By Mark Bittman

Published July 30, 2002

Total Time: 10 minutes
Rating: 5(16)
Comments: Read comments

This salsa is warmed with chile and brightened by cilantro, but the dominant flavor is sweet fruitiness. It tames raw onions with a Turkish technique described as ''killing'' the onion: soaking it in salted water for about a half-hour to draw out some of its harshness. Serve this salsa with grilled meats.

Featured in: THE MINIMALIST; Turning Up the Sizzle

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Ingredients

Yield:About 2 cups

Salt
1 large white onion, peeled and chopped
1 ½ cups chopped pineapple, with its juice
Ground red pepper or crushed dried chili flakes, to taste
½ cup or more roughly chopped cilantro

Ingredient Substitution Guide

Preparation

Step 1
Place about a tablespoon of salt in a bowl of cold water and stir to dissolve; stir in onion and let sit for 30 to 60 minutes. Drain.
Step 2
In medium bowl, combine all ingredients. Taste and add more salt, chili or cilantro as desired. Serve immediately or refrigerate.