Gorgeous, honey sweet pineapples are in every produce market these days. Peeled, cored and chopped for the convenience of the consumer, it’s would be a crime to walk past them to pick up a jarred salsa. Making Salsa de Piña couldn’t be easier. Of course, we love it on Camarones de Coco, but add a spoonful to your next fish taco, or even your pork carnitas, and you will be hooked. Make it a day ahead of time, and let the flavors marry. Salsa gets hotter when left overnight. More flavor to love.
