Pineapple Datil Salsa
For this salsa, we prefer the tang of a regular pineapple — not too ripe and not “extra sweet.”
½ 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
¼ to ½ teaspoon minced seeded Datil or Scotch bonnet pepper
1 tsp chopped fresh thyme
¾ tsp salt
¼ tsp ground allspice
Toss all ingredients together in a bowl and let stand, stirring occasionally, 30 minutes, to blend flavors.
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- Recipe byGourmet
- Viewed 4 times
PREP TIME: 25 min
TOTAL TIME: 1 hr
Salsa can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
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