Spicy Pineapple and Mint Salsa
Serve with grilled pork or fish, such as red snapper or striped bass.
Recipe information
Yield
makes about 3 cups
Ingredients
1/2 red onion, thinly sliced
1 or 2 serrano chiles, seeded for less heat, if desired, and very thinly sliced
1 small garlic clove, minced
1/2 cup fresh orange juice (about 2 oranges)
1 tablespoon fresh lime juice (about 1 lime)
1 pineapple, peeled and chopped into 1/2-inch pieces
1 1/2 teaspoons extra-virgin olive oil
1 cup loosely packed fresh mint leaves
Preparation
Step 1
In a medium bowl, combine the onion, chiles, garlic, orange and lime juices, and pineapple. Add the oil; stir to combine. Let stand at room temperature at least 15 minutes or up to 1 hour. Just before serving, add the mint; toss to combine.
Fit to Eat Recipe
Step 2
(Per serving)
Step 3
Calories: 176
Step 4
Fat: 3g
Step 5
Cholesterol: 0mg
Step 6
Carbohydrate: 42g
Step 7
Sodium: 5mg
Step 8
Protein: 2g
Step 9
Fiber: 4g
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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