Pineapple and Cucumber Salsa with Mint (ATK)

By hmp13

This salsa can be made spicier by mincing and adding the chile's seeds and ribs. It's a nice match with lamb, tuna, salmon, or our blackened red snapper.

Ingredients

• 1/2 large pineapple, peeled, cored, and cut into 1/4-inch dice (about 2 cups)
• 1/2 medium cucumber, peeled, seeded, and cut into 1/4-inch dice (about 1 cup)
• 1 small shallot, minced (about 2 tablespoons)
• 1 serrano chile, medium, seeds and ribs removed, then minced (about 2 tablespoons)
• 2 tablespoons chopped fresh mint leaves
• 1/2 teaspoon grated fresh ginger
• 1 - 2 tablespoons lime juice (from 1 lime)
• Table salt
• sugar

Preparation

Step 1

In medium bowl, toss together pineapple, cucumber, shallot, chile, mint, ginger, 1 tablespoon lime juice, and 1/2 teaspoon salt; let stand at room temperature to blend flavors, 15 to 30 minutes. Adjust seasoning with additional lime juice and salt, and add sugar as needed if pineapple is tart; serve.