Pineapple-Cucumber Salsa
By Ashley MoorePublished on April 19, 2017
Time
15 minutes
Yield
Serves 8 (Makes about 2 cups)
Ingredients
1 ½ cups (9 ounces) 1-inch pineapple pieces3 jalapeño chiles, stemmed, seeded, and cut into ½-inch pieces½ cup fresh mint leaves ¼ cup coarsely chopped red onion 2 garlic cloves, smashed and peeled1 cup (6 ounces) ¼-inch English cucumber pieces1 tablespoon fresh lime juice 1 tablespoon extra-virgin olive oil ½ teaspoon salt ½ teaspoon pepper
Before You Begin
Do not use canned pineapple in this recipe. For a spicier salsa, reserve and add the jalapeño seeds.
Instructions
- Pulse pineapple, jalapeños, mint, onion, and garlic in food processor until coarsely chopped, about 6 pulses, scraping down sides of bowl as needed. Transfer to serving bowl. Stir in cucumber, lime juice, oil, salt, and pepper. Serve.
Time
15 minutesYield
Serves 8 (Makes about 2 cups)Ingredients
1 ½ cups (9 ounces) 1-inch pineapple pieces
3 jalapeño chiles, stemmed, seeded, and cut into ½-inch pieces
½ cup fresh mint leaves
¼ cup coarsely chopped red onion
2 garlic cloves, smashed and peeled
1 cup (6 ounces) ¼-inch English cucumber pieces
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
½ teaspoon salt
½ teaspoon pepper
Ingredients
1 ½ cups (9 ounces) 1-inch pineapple pieces
3 jalapeño chiles, stemmed, seeded, and cut into ½-inch pieces
½ cup fresh mint leaves
¼ cup coarsely chopped red onion
2 garlic cloves, smashed and peeled
1 cup (6 ounces) ¼-inch English cucumber pieces
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
½ teaspoon salt
½ teaspoon pepper
Ingredients
1 ½ cups (9 ounces) 1-inch pineapple pieces
3 jalapeño chiles, stemmed, seeded, and cut into ½-inch pieces
½ cup fresh mint leaves
¼ cup coarsely chopped red onion
2 garlic cloves, smashed and peeled
1 cup (6 ounces) ¼-inch English cucumber pieces
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
½ teaspoon salt
½ teaspoon pepper
Why This Recipe Works
For this recipe, we pulled out the food processor to help with the heavy chopping. We used pineapple as the base of our salsa and finished it by stirring in cucumber pieces along with fresh mint, lime juice, oil, salt, and pepper.
Before You Begin
Do not use canned pineapple in this recipe. For a spicier salsa, reserve and add the jalapeño seeds.
Instructions
- Pulse pineapple, jalapeños, mint, onion, and garlic in food processor until coarsely chopped, about 6 pulses, scraping down sides of bowl as needed. Transfer to serving bowl. Stir in cucumber, lime juice, oil, salt, and pepper. Serve.
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