When I saw this recipe by Katie Lee in the July/August 2017 issue of Food Network Magazine, I knew I was going to have to give it a try. Of course I tweaked it a bit and substituted jalapeño hot sauce for the fresh ground pepper. I also decided to roast the jalapeños to add a hint of smoky flavor to the salsa – great call!
What a wonderful and refreshing combination of flavors, with the sweetness of the pineapple, the crispiness of the cucumber, and the heat of the jalapeños. The cool thing is that this tastes great year round, unlike tomato-based salsas that are at their best in the summer when tomatoes are ripe.
Ingredients (makes 2 ½ cups)
I have no idea why I forgot to include some of the salsa’s ingredients in this picture. Wish I could blame it on margaritas (which would be the perfect drink to go with this salsa), but alas, I can’t since I didn’t have any. Next time, there will be margaritas, if I remember, that is!
- 1 ½ cup fresh pineapple, diced small and drained
- 1 cup English cucumber, diced (do not peel)
- ½ cup red onion, diced
- 1 medium to large jalapeño pepper (or more to taste)
- 2 tablespoons cilantro, chopped fine (not pictured)
- Juice of half of a lime
- Kosher salt to taste
- Hot sauce to taste (not pictured)
Thinly coat the jalapeño with cooking spray. Place on a gas grill or the burner of a gas stove, and roast until the skin is charred, turning the jalapeño as needed.
Put the charred jalapeño in a plastic baggie for 15 minutes or so. Remove the charred skin and finely dice.
Place the pineapple, cucumber, onion, jalapeño, cilantro and lime juice in a large bowl.
Combine the ingredients and season with salt and hot sauce to taste.
Refrigerate until chilled.
Enjoy with tortilla chips as a great snack.
Or serve as a refreshing side dish to pork, chicken, or fish.