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JALAPEÑO AND PINEAPPLE SALSA


Salsa de jalapeños con piña

6 ounces fresh serrano or jalapeño chiles, roughly chopped (including seeds)

¹⁄ 3 cup finely chopped white onion

2 small garlic cloves, peeled

1 cup low-sodium chicken stock

¾ cup diced (¼-inch) cored peeled pineapple (about ¼ ripe pineapple)

¼ cup olive or vegetable oil

1¼ teaspoons kosher salt

➙ MAKES 2½ CUPS ★

My friend and star assistant Maria Barrera, who shared and helped test recipes for this book, grew up in the mountains of Guerrero eating this salsa at home and at her cousin’s taco stand in the town of Tlapa. Savory and spicy, the salsa also provides sweetness with every chunk of pineapple. The addition of chicken stock, common in Guerrero, adds a welcome richness.

★ Blend the jalapeños, onion, garlic, and most of the chicken stock until smooth, then pour the mixture into a small saucepan or pot. Swish the remaining stock in the blender, then pour it in too.

★ Add the pineapple, oil, and salt, set the pan over medium-high heat, and bring the mixture to a boil. Boil for a minute or so, stirring frequently. Pour it into a bowl and let it cool completely. Season to taste with salt.

★ MAKE AHEAD: This salsa keeps in the fridge for up to three days.

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