2lbs. Driscoll’s Strawberries- green tops cut off 1 Fresh Pineapple- Peeled and cored- 2 Serrano Chiles-de- stemmed and seeds removed ¼ of a white onion ¼ cup Cider Vinegar 1Tbl. white sugar Pinch of salt

Dice ¾ of the berries and ¾ of the pineapple and set aside. In a blender or food processor, combine the remaining berries and pineapple, and all other ingredients. Blend until you have a thick slurry. Add remaining berries and pineapple and fold together.

Enjoy on Fish, pork, salads, top vanilla ice cream with it, top brie cheese for an appetizer.

The Kitchen 529 South A St. Oxnard, CA (805)385-8980