Name: Pineapple Salsa with Mellowed Onion
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 cups
Cuisine: Fusion
Ingredients: 500 ml water; 18 g salt; 100 g white onion; 360 ml pineapple; 0.5 g red pepper flakes; 15 g cilantro

Equipment

Mixing bowl

Colander

or Fine-mesh sieve

Chef's knife

Cutting board

Ingredients

8 servings

Mellowed Onion

500 ml water, cold
18 g salt
100 g white onion, chopped

Salsa Base

360 ml pineapple, chopped
½ g red pepper flakes
15 g cilantro, roughly chopped

Nutrition (per serving)

Calories

Protein

Carbs

Fat

Fiber

Sugar

877mg

Sodium

Method

Stir the salt into a bowl of cold water until it is fully dissolved.

Place the chopped onions into the salt water and let them soak for 30 to 60 minutes.

30mLook for: Onions may appear slightly more translucent.

Pour the onions into a colander and drain the salt water thoroughly.

Combine the drained onions, chopped pineapple with its juice, red pepper flakes, and cilantro in a mixing bowl.

Stir the ingredients together and adjust the salt or spice level to your preference.

Chef's Notes

For optimal flavor, use ripe, sweet pineapple. If your pineapple is tart, you may need to add a touch of sweetener like honey or agave.
The duration of the onion soak can be adjusted. For a milder onion flavor, soak for the full 60 minutes. For a bit more bite, reduce the soaking time.
Taste and adjust the red pepper flakes. If you prefer a milder heat, start with less and add more as needed. For a spicier kick, consider adding a finely minced fresh jalapeño or serrano pepper.
This salsa is best served fresh, but can be stored in an airtight container in the refrigerator for up to 2 days. The flavors will meld further over time.