Pineapple Datil Salsa
Jennifer Stuart
For this salsa, we prefer the tang of a regular pineapple — not too ripe and not “extra sweet.”
ingredients
- 1/2 pineapple, peeled (reserving rind), cored, and coarsely chopped (2 cups)
- 2 tbsp fresh pineapple juice, squeezed from reserved rind with your hands
- 2 tbsp fresh lime juice
- 1 tbsp mild molasses
- 3 scallions, finely chopped
- 1/4 to 1/2 teaspoon minced seeded Datil or Scotch bonnet pepper
- 1 tsp chopped fresh thyme
- 3/4 tsp salt
- 1/4 tsp ground allspice
directions
Toss all ingredients together in a bowl and let stand, stirring occasionally, 30 minutes, to blend flavors.
notes
Salsa can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
Source: Gourmet
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