1Habanero Peppersliced and seeds removed to control spice
¼cupMint leavesor substitute cilantro
1-2Limes
Salt to Taste
Instructions
See the post on the different ways to cut a fresh pineapple. You want to end up with about 2 cups of small pineapple chunks.
When cutting the habanero, I recommend using gloves or wash your hands really well afterwards. I've learned the hard way! You can also remove the seeds and ribs from the pepper to make it less spicy.
Combine the cubed pineapple, habanero, red onion, and mint leaves. Squeeze 1 lime and add salt. Taste the salsa and see if additional lime juice or salt is needed.
Place the salsa in a container with a lid and allow it to refrigerate for 30 minutes to let the flavors develop even more.
Video
Notes
Store leftover pineapple habanerso salsa in a sealed container in the refrigerator for 2-3 days.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.