Yesterday I posted a recipe for a habanero salsa that goes well with tropical fruit and lime dishes. That reminded me of a pineapple salad I made for a taco party that went over very well with my guests. It would go really nicely with some crispy pork tacos, for example. The original poster of this simple yet intriguing salad called it Ensalada Arabe or Arabic Salad, named for what he believes may be its history which he gathered while growing up in Guadalajara. I have tweaked it a little to suit my tastes.

Ingredients

1 Ripe pineapple

½ White onion-finely chopped

4 Chiles de arbol- deseeded

4 Limes– squeezed

Salt to taste

Method

Chop pineapple in to ½ an inch cubes if serving as a salad, smaller if it is a taco garnish.

Finely chop half a white onion. I would recommend soaking it in cold water for 10-15 minutes before chopping to take the bite out of it when serving raw.

Finely mince the chiles de arbol.

Mix the pineapple, onions and chiles de arbol in a bowl, cover it with squeezed lime juice, toss and salt to taste.

Serve with pork, dressed with some habanero salsa or enjoy on its own with a glass of sweet white wine. The original author actually recommended eating it on wheat crackers.