Recipe courtesy of Food Network Kitchen

Rummy Pineapple Salsa

Name: Rummy Pineapple Salsa
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT1H25M0.000S
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

Getting reviews...

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

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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

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.
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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.

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