Pineapple And Cucumber Salsa With Mint
Makes About 3 Cups, Enough For 1 Recipe Grilled Blackened Red Snapper
Ingredients
1⁄2 large pineapple, peeled, cored, and cut into 1⁄4-inch pieces
1⁄2 cucumber, peeled, halved lengthwise, seeded, and cut into 1⁄4-inch pieces
1 small shallot, minced
1 serrano chile, stemmed, seeds reserved, and minced
2 tablespoons chopped fresh mint
1–2 tablespoons lime juice
1⁄2 teaspoon grated fresh ginger
Salt
Sugar
Instructions
To make this dish spicier, add the reserved chile seeds.
Combine pineapple, cucumber, shallot, chile, mint, 1 tablespoon lime juice, ginger, and 1⁄2 teaspoon salt in bowl and let sit at room temperature for 15 to 30 minutes. Season with lime juice, salt, and sugar to taste. Transfer to serving bowl.
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