Name: Pineapple Salsa
Total time: 10 min
Ingredients: 2 teaspoons chile powder; 1 teaspoon salt; 1/2 teaspoon ground coriander; 1/2 medium pineapple, peeled, cored and cut into dice; 1 medium red onion, peeled and diced; 1 jalapeño, seeded and diced; 1 tablespoon lime juice, or to taste; 1/4 cup chopped fresh cilantro leaves

This is a simple salsa with a bright acidity, one that you could temper with some diced mango if you like. I’ve called for a single jalapeño. You could use two if you like. Just keep all the flavors in balance – sweet, salty, sour and fiery. It’s terrific on pork and with grilled fish, <a href="https://cooking.nytimes.com/recipes/1018991-slab-bacon-tacos-with-burned-scallion-crema">on tacos</a> or as an accompaniment to breakfast eggs.

Pineapple Salsa

chile powder

salt

coriander

peeled,

red onion,

jalapeño,

lime juice,

cilantro leaves

In a small bowl, mix together the chile powder, salt and ground coriander.

In a medium bowl, toss together the pineapple, onion and jalapeño, then add the lime juice and cilantro leaves, and season to taste with the spice mixture.

Pineapple Salsa

Total: 10 minutes

Servings: 7

Author : Sam Sifton

Ingredients

Instructions

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