1 Clove garlic
1 15oz can Pineapple in juice, drained
1 Small onion, peeled and coarsely chopped
3-4 Cilantro sprigs *see note
1/2 tsp. salt
Hot Pepper Sauce to taste
For this and most salsas, I use a food processor with the metal blade. If you choose to do it by hand (or do not have a food processor), chop vegetables according to the desired consistency and simply blend in a bowl and chill for 1 hour or more to allow flavors to meld.
Place the garlic in processor bowl and mince finely.
Add onion and process to a medium mince.
Add all remaining ingredients and process only few minutes at a time until you have reached the desired consistency.
Place in serving bowl and chill for 1 hour or more to allow flavors to meld.
Serve with Nacho Chips or use as a condiment for main dishes.
*Note: I take it easy on the Cilantro as it becomes overpowering very quickly in a dish of this type. I love Cilantro and, given the choice, would generously top most Mexican style dishes with this unique herb. However, most palates do not agree with mine on the subject of Cilantro, so take it easy in this recipe.