Salsa Fria (Cooked)

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Servings: 2 Difficulty: Intermediate
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A zesty, sweet-and-spicy cooked salsa perfect for grilled fish
Salsa Fria (Cooked recipe image
Salsa Fria (Cooked recipe image
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Salsa Fria (Cooked)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 85.8

Description

This unique Salsa Fria offers a delightful twist on traditional Mexican salsas by incorporating sweet crushed pineapple and a hint of cinnamon alongside fiery hot peppers. The result is a complex, aromatic sauce that balances heat, sweetness, and tangy lime juice. Cooked down to meld the flavors, it creates a smooth, rich consistency that clings beautifully to food. While traditionally served cold or at room temperature, this cooked version provides a deeper, more mellow flavor profile. It is an exceptional accompaniment to grilled white fish, tacos, or as a vibrant dipping sauce for chips. Easy to prepare with pantry staples, this versatile sauce adds a burst of flavor to any meal.

Ingredients

Directions

  1. Melt the butter in a saucepan over medium heat.
  2. Add the cumin, diced onion, and diced hot pepper to the melted butter.
  3. Sauté the mixture until the onion becomes translucent, about 2-3 minutes.
  4. Stir in the chopped tomatoes, crushed pineapple, lime juice, and ground cinnamon.
  5. Bring the mixture to a gentle simmer and cook for 30 minutes, stirring occasionally.
  6. Season to taste with salt and pepper.
  7. Remove from heat and allow the salsa to cool completely.
  8. Serve at room temperature.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 85.8kcal
% Daily Value *
Total Fat 3.6g6%
Saturated Fat 2.0g10%
Cholesterol 8.1mg3%
Sodium 214.8mg9%
Total Carbohydrate 13.7g5%
Dietary Fiber 2.7g11%
Sugars 8.1g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This salsa is exceptionally good served with grilled fish, particularly white varieties like tilapia or cod.

The yield is approximately 2 cups.

For a spicier kick, adjust the amount of hot pepper used or add a pinch of cayenne.

Can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: salsa, mexican, pineapple, tomato, hot pepper, cumin, cinnamon, lime, grilled fish, dip, cooked salsa, spicy, sweet, onion, vegetarian, summer, bbq, side dish
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