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

total:
30 mins
hands-on:
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; total fat 2g; saturated fatg; polyunsaturated fat 1g; monounsaturated fat 1g; cholesterolmg; sodium 24mg; potassium 61mg; carbohydrates 6g; fiber 1g; sugar 4g; proteing; trans fatty acidg; vitamin a 84IU; vitamin c 17mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 10mcg; vitamin b12mcg; calcium 11mg; ironmg.

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