This pineapple jalapeño salsa is my go-to favorite dipping recipe. If you are like me and enjoy spicy and savory flavors, this spicy salsa recipe is all yours. Just chop the pineapple and ...

The Pineapple Pork Torta is phenomenal, combining succulent slow-cooked pork, avocado, black beans, lettuce and sweet pineapple salsa on an adobo barbecue-smeared telera roll.

Instead of using lots of salt in today's recipe, we’re making a salsa with pineapple, mango, red bell pepper, onion, cilantro, lime and paprika.

Grill, uncovered, until pineapple is well marked, flipping once, 3 to 5 minutes per side, and skin on chiles is evenly charred, flipping often, 5 to 6 minutes. Transfer to a cutting board, and let ...

The torta, or Mexican sandwich, is a south-of-the-border specialty often hard to track down unless you are fortunate enough to find yourself in an area with a large Latino population.

1 serrano chile, stemmed, seeded, and minced. 2 tablespoons fresh lime juice. Pinch of sugar, or to taste. Salt and freshly ground black pepper. Peel pineapple, leaving just the leaves on top.

Drain the pineapple, pressing on it with the back of a spoon, reserving all of the juice (1 1/4 cups). To make the salsa, combine the pineapple with the peppers, mint, cilantro and lime juice.

Chop the remaining pineapple into small pieces. Place in a serving bowl and mix with the red onion, jalapeno and mint. Peel the blackened skin from the red pepper using the blade of a knife.