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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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The caramel notes of the dark rum and the sweetness from the pineapple make this salsa completely addictive. Ingredients:
1/2 teaspoon whole coriander seeds |
1/2 teaspoon whole cumin seeds |
1/2 cup roughly chopped cilantro leaves |
1/4 cup dark rum |
1 green jalapeno, finely diced (seeded depending on desired spiciness) |
1/2 medium white onion, finely diced (about 1/2 cup) |
1/2 red bell pepper, stemmed, seeded and finely diced |
1/2 pineapple, peeled, cored and cut into 1/4-inch chunks (about 2 cups) |
juice and zest of 1 lime |
tortilla chips, for serving |
Directions:
1. Add the coriander and cumin to a small skillet and heat over medium heat. Swirl until the seeds are golden and slightly fragrant, about 3 minutes. Let cool slightly, and finely grind in a spice grinder.
2. Combine the spices with the cilantro, rum, jalapeno, onions, red pepper, pineapple, lime juice and zest in a medium bowl. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips.
3. Copyright 2013 Television Food Network, G.P. All rights reserved
4. For a slightly thicker salsa, remove a heaping 1/2 cup of the finished product and put in a food processor. Pulse until thickened, then stir back into the salsa.
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