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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.

Source: Midwest Living

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Recipe Summary

hands-on:
30 mins
total:
30 mins
Servings:
14
Yield:
3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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; fat 2g; carbohydrates 6g; mono fat 1g; poly fat 1g; insoluble fiber 1g; sugars 4g; vitamin a 84.1IU; vitamin c 17.3mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 9.6mcg; sodium 24mg; potassium 61mg; calcium 11mg; iron 0.3mg.
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