Rummy Pineapple Salsa

Name: Rummy Pineapple Salsa
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

10 ingredients

7 steps

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.
2

Swirl until the seeds are golden and slightly fragrant, about 3 minutes.
3

Let cool slightly, and finely grind in a spice grinder.
4

Combine the spices with the cilantro, rum, jalapeno, onions, red pepper, pineapple, lime juice and zest in a medium bowl.
5

Season with salt and pepper.
6

Refrigerate until chilled, at least 1 hour or overnight.
7

Serve with tortilla chips.