Time: 1 hour 25 minutes
Complexity: easily
Servings: 6

The caramel notes of dark rum and the sweetness of pineapple make this salsa truly unique. Pair it with any meat, especially roast pork, and you're guaranteed a tropical delight. This salsa contains a spicy jalapeño pepper: you can remove the seeds if you want a more subtle kick, or leave them in if you prefer a spicier flavor.

Ingredients:

• 0.5 tsp whole coriander seeds
• 0.5 tsp whole cumin seeds
• 0.5 cup coarsely chopped cilantro leaves
• 1/4 cup dark rum
• 1 green jalapeño, finely diced (remove seeds if desired)
• Half a white onion, finely diced (about 1/2 cup)
• Half a red bell pepper, seeded and finely diced
• Half a pineapple, peeled and cut into 0.5cm pieces (about 2 cups)
• Juice and zest of 1 lime
• Tortilla chips, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

Pineapple, sweet pepper, lime, tortilla, jalapeno pepper, cilantro, rum, coriander, cumin

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Preparation:

Step 1
• Place the coriander and cumin in a small skillet and heat over medium heat. Stir until the seeds are golden and fragrant, about 3 minutes. Let cool slightly and grind in a spice grinder.
Step 2
• Combine the spices in a medium bowl with the cilantro, rum, jalapeño, onion, red pepper, pineapple, and lime juice and zest. Season with salt and pepper to taste. Refrigerate until completely chilled, at least 1 hour or overnight. Serve with tortilla chips.
  
  Note
  
  If you prefer a thicker salsa, transfer 0.5 cups of the prepared mixture to a food processor. Puree, then blend back into the salsa.

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