Pineapple Ginger Salsa
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Shown here with herb roasted pork tenderloin on a bed of basmati rice, this is a very versatile salsa that goes well with grilled chicken or fish. We also serve it with pan fried cod or on it's own with baked corn tortillas for a healthy party snack. Using fresh golden pineapple is essential to the sucess of this salsa; canned just won't cut it here!
Makes about 2 cups.
1 ½ cups fresh pineapple, diced small
1 clove minced garlic
2 tablespoon fresh grated ginger
Juice of one lemon
1 tablespoon lemon zest, finely chopped
½ red onion diced
2 green onions chopped
1 tablespoon finely chopped jalapeño pepper
1 teaspoon salt
½ teaspoon coarse ground black pepper
1 teaspoon ground cumin
1 tablespoon brown sugar
¼ cup chopped fresh cilantro
½ red pepper diced small
Toss all ingredients together well in a glass bowl. Let stand for about 2 hours before serving, stirring occasionally.
