Rummy Pineapple Salsa

  • Yield : 3 cups
  • Prep Time : 20m
  • Cook Time : 5m
  • Ready In : 25m
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  • 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


Step 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.

Step 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.

Step 3

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