Home / Recipes / Salsa de Rojo + Pineapple

Salsa de Rojo + Pineapple

SERVES

PREP TIME

COOK TIME

Salsa de Rojo + Pineapple

INGREDIENTS

TOOLS

INSTRUCTIONS

USES

They use this for Tacos Al Pastor. Dry char the following on a dry skillet. Windows open, as it will be a bit smokey. Use on vegetables, fish, potatoes, sweet potatoes. You will want to add salt after the 24 hours marinade before cooking, so it doesn’t brine and loses too much water. Cook on medium-high for about 7 minutes.

Pineapple – cut in half lengthwise, into the quarter, and remove the core. Cut length-ways, then cut cross-ways to get wedges. The pineapple is tangy, sweet, and spicy.

Corn tortillas – fry pan, heat, add meat to each taco, three pieces of pineapple to each one, add fine chopped raw white onion and finely sliced cilantro leaf, lime wedges, and Salsa Verde Cruda.

Marinate any thinly sliced meat for at least 24 hours in the fridge, can be used 3 heaping tablespoons per pound of meat, and can be used on fish as well.

STORAGE

Will store for up to three weeks in the fridge.

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