Rummy Pineapple Salsa
The caramel notes of the dark rum and the sweetness from the pineapple make this salsa completely addictive.
- Level: Easy
- Total: 1 hr 25 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 5 min
- Yield: 3 cups
Ingredients
1/2 teaspoon whole coriander seeds
1/2 teaspoon whole cumin seeds
1/2 cup roughly chopped cilantro leaves
1/4 cup dark rum
1 green jalapeno, finely diced (seeded depending on desired spiciness)
1/2 medium white onion, finely diced (about 1/2 cup)
1/2 red bell pepper, stemmed, seeded and finely diced
1/2 pineapple, peeled, cored and cut into 1/4-inch chunks (about 2 cups)
Juice and zest of 1 lime
Juice and zest of 1 lime
Tortilla chips, for serving
Directions
- Add the coriander and cumin to a small skillet and heat over medium heat. Swirl until the seeds are golden and slightly fragrant, about 3 minutes. Let cool slightly, and finely grind in a spice grinder.
- Combine the spices with the cilantro, rum, jalapeno, onions, red pepper, pineapple, lime juice and zest in a medium bowl. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips.
- Copyright 2013 Television Food Network, G.P. All rights reserved
Cook’s Note
For a slightly thicker salsa, remove a heaping 1/2 cup of the finished product and put in a food processor. Pulse until thickened, then stir back into the salsa.
