Spicy pineapple and mint salsa
Instructions:
- Serve with grilled pork or fish, such as red snapper
or striped bass.
- 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
- 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.