Cal's Pineapple Cilantro Salsa

Name: Cal's Pineapple Cilantro Salsa
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 473 milliliters canned pineapple, minced and drained reserve liquid; 2 anaheim chilies, roasted, stemmed, seeded, and diced; 237 milliliters fresh cilantro, rough chopped; 1 Tbsp garlic (minced); 59 milliliters reserved pineapple juice; 1 teaspoons salt; 118 milliliters sun-dried tomato (julienned ); 1 medium yellow onion, diced

Need a gluten free, primal, and whole 30 hor d'oeuvre? Cal's Pineapple Cilantro Salsa could be an awesome recipe to try. This recipe serves 8. One serving contains 61 calories, 2g of protein, and 0g of fat. Head to the store and pick up salt, anaheim chilies, cilantro, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. This recipe is typical of Mexican cuisine.

Ingredients

Servings:

473milliliters

canned pineapple, minced and drained reserve liquid 2

anaheim chilies, roasted, stemmed, seeded, and diced 237milliliters

fresh cilantro, rough chopped 1Tbsp

garlic (minced)59milliliters

reserved pineapple juice 1teaspoons

salt 118milliliters

sun-dried tomato (julienned )1medium

yellow onion, diced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.