© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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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.
½ large pineapple, peeled, cored, and cut into ¼ inch dice, about 2 cups
½ medium cucumber, peeled, seeded, and cut into ¼ 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
½ teaspoon very finely grated ginger
1 to 2 tablespoons juice from 1 lime
In medium bowl, toss together pineapple, cucumber, shallot, chile, mint, ginger, 1 tablespoon lime juice, and ½ 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.