Pineapple and cucumber salsa
Votes: 2
Time: 10 min.
Pineapple-cucumber salsa - detailed recipe.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
- 1.5 cups diced pineapple (1/2 medium pineapple)
- 1/2 cucumber, remove seeds and cut into small cubes
- 1/2 red onion, finely diced
- 1/2 jalapeño pepper, finely chopped (remove veins and seeds for a less spicy flavor)
- 1/2 small bunch chopped fresh cilantro
- Juice of 1/2 lime
- Coarse salt and freshly ground pepper
- Corn chips, for filing
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Recipes with similar ingredients: Pineapple, cucumbers, jalapeno pepper, red onion, lime juice, pico de gallo sauce, cilantro, chips
Cooking the dish according to the recipe:
- In a large bowl, combine the pineapple, cucumber, red onion, jalapeño, cilantro, and lime juice. Season with salt and pepper to taste.
- Serve the pineapple cucumber salsa with chips.
Exit: 2.5 tbsp.
Recipe salsa with pineapple, tomato, and jalapeño pepper.
Author of the recipe - Katie Lee is an American food writer and television food critic.
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