A sweet salsa with a little bite, this recipe goes great on Old London Melba Toast, blue corn chips, or even as an addition to grilled white fish.
1/2 whole fresh pineapple, diced
4 Roma tomatoes, de-seeded and diced
1 T minced garlic, crushed right before adding it to your bowl of ingredients
1 T finely minced fresh poblano* pepper, more if you like it hot
1/2 T lime juice (freshly squeezed is always best, but the bottled kind will do in a pinch)
1/2 t cumin
1/4 t sea salt
1/4 C fresh cilantro, roughly chopped
*My experience with poblano peppers — which I use regularly — is that they generally medium-hot.
Prepare your fresh ingredients, combine them with the seasonings and cilantro, and gently stir. The flavors will mix and mellow over time, and the salsa is just as good 24 hours later as it is 5 minutes after you make it. Slightly different flavors, but absolutely delicious.