Mint adds an unexpected herb flavor to Minnesota TV host and author Andrew Zimmern's sweet and smoky salsa. It's ideal for summer, as a condiment to accompany grilled chicken, pork or fish.




  • Brush pineapple and onion with oil. Heat a grill pan over medium-high heat. Add pineapple; cook until pineapple has dark grill marks, 4 to 5 minutes per side. Repeat with onion. Let cool. Coarsely chop.

  • In a blender, combine pineapple, onion, chipotle peppers, mint, cilantro and lime juice. Cover and pulse until ingredients are combined but still chunky. If needed, add 1 tablespoon of water to loosen. Season to taste with salt. Use within 24 hours.

Nutrition Facts

42 calories; 2 g total fat; 0 mg cholesterol; 24 mg sodium. 6 g carbohydrates; 0 g protein;