The caramel notes of the dark rum and the sweetness from the pineapple make this salsa completely addictive.
| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 5 min |
| Yield: | 3 cups |
| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 5 min |
| Yield: | 3 cups |
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
- Juice and zest of 1 lime
- Tortilla chips, for serving
Instructions
- 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.
- 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.
- Copyright 2013 Television Food Network, G.P. All rights reserved
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 126 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 34 mg |
| Serving Size | 1 of 6 servings |
| Calories | 126 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 34 mg |