Pineapple salsa (Salsa de piña) from 1,000 Mexican Recipes (page 41) by Marge Poore

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sautéed chicken with almond sauce (Pechugas de pollo con salsa almendra); Rolled chicken breasts with poblano chiles and goat cheese (Relleno de pechugas con chile poblano y queso de chiva); Turkey cutlets with almond crust (Pavo almendra); Braised duck for tacos (Pato para tacos); Duck in green pumpkin seed sauce (Pato en pipian verde); Cornish hens roasted with chili rub (Gallinitas al horno de chile)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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    Requires refrigerating 1-6 hours.

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