RUMMY PINEAPPLE SALSA

Rummy Pineapple Salsa image

Provided by Food Network Kitchen

Time 1h25m

Yield 3 cups

Number Of Ingredients 11

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

Steps:

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.
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