Pineapple-Cucumber Salsa

Name: Pineapple-Cucumber Salsa
Yield: Serves 8 (Makes about 2 cups)
Ingredients: 1 1/2 cups (9 ounces) 1-inch, pineapple pieces; 3 , jalapeño chiles, stemmed, seeded, and cut into 1/2-inch pieces; 1/2 cup fresh, mint leaves; 1/4 cup coarsely chopped, red onion; 2 , garlic cloves, smashed and peeled; 1 cup (6 ounces) 1/4-inch English, cucumber pieces; 1 tablespoon, fresh lime juice; 1 tablespoon, extra-virgin olive oil; 1/2 teaspoon, salt; 1/2 teaspoon, pepper

2 comments

Appears in Cook's Country June/July 2017

To cut down on the cutting, we leaned on the food processor.

SERVES8 (Makes about 2 cups)

TIME15 minutes

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.

This is a members' feature.