Pineapple and Cucumber Salsa with Mint Recipe from: Cook's Illustrated, July and August 2005 Servings: About 3 cups This salsa can be made spicier by mincing and adding the chile's seeds and ribs. It's a nice match with lamb, tuna, or salmon. 1/2 large pineapple, peeled, cored, and cut into 1/4 inch dice, about 2 cups 1/2 medium cucumber, peeled, seeded, and cut into 1/4 inch dice, about 1 cup 1 small shallot, minced, about 2 tablespoons 1 medium serrano chile, seeds and ribs removed, then minced, about 2 teaspoons 2 tablespoons chopped fresh mint leaves 1/2 teaspoon very finely grated ginger 1 to 2 tablespoons juice from 1 lime salt sugar In medium bowl, toss together pineapple, cucumber, shallot, chile, mint, ginger, 1 tablespoon lime juice, and 1/2 teaspoon salt; let stand at room temperature to blend flavors, 15 to 30 minutes. Adjust seasoning with additional lime juice and salt, and add sugar as needed if the pineapple is tart; serve.