Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Black pepper brings out the sweetness of the pineapple. Serve with shrimp, pork, or chicken. Remove the seeds from the jalapeño if you want a less spicy salsa.
Ingredients[]
- 1 cup chopped fresh pineapple
- 1/2 cup chopped peeled kiwifruit
- 2 tablespoons finely chopped jalapeño pepper
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon seasoned rice vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon grated lime rind
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cardamom
- Dash of salt
Directions[]
- Combine all ingredients, tossing gently.
- Let stand 1 hour.
Yield: 6 servings (serving size: 1/4 cup)