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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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For this salsa, we prefer the tang of a regular pineapple not too ripe and not extra sweet. Active time: 25 min Start to finish: 1 hr Ingredients:
1/2 pineapple, peeled (reserving rind), cored, and coarsely chopped (2 cups) |
2 tablespoons fresh pineapple juice, squeezed from reserved rind with your hands |
2 tablespoons fresh lime juice |
1 tablespoon mild molasses |
3 scallions, finely chopped |
1/4 to 1/2 teaspoon minced seeded habanero or scotch bonnet chile |
1 teaspoon chopped fresh thyme |
3/4 teaspoon salt |
1/4 teaspoon ground allspice |
Directions:
1. Toss all ingredients together in a bowl and let stand, stirring occasionally, 30 minutes, to blend flavors.
2. Cooks' note: · Salsa can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
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