Pineapple-Cucumber Salsa

Name: Pineapple-Cucumber Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Mexican
Ingredients: 355 milliliters peeled, finely chopped cucumber; 3 Tbsps fresh lime juice (about 1 large lime); 567 grams pineapple tidbits in juice, drained; 79 milliliters finely chopped purple onion; 0 teaspoons dried crushed red pepper; 2 Tbsps sugar

Pineapple-Cucumber Salsa might be a good recipe to expand your hor d'oeuvre collection. This gluten free and vegan recipe serves 3. One portion of this dish contains about 1g of protein, 0g of fat, and a total of 144 calories. A mixture of pepper, lime juice, pineapple tidbits in juice, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine all ingredients in a large bowl; serve immediately or cover and chill, if desired.

Equipment you will use

Bowl

Serve with grilled fish, chicken, or pork.

Ingredients you will need

Whole Chicken

Fish

Pork

Equipment

Bowl

Ingredients

Servings:

355milliliters

peeled, finely chopped cucumber 3Tbsps

fresh lime juice (about 1 large lime)567grams

pineapple tidbits in juice, drained 79milliliters

finely chopped purple onion 0teaspoons

dried crushed red pepper 2Tbsps

sugar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Teutonic Gamay Pinot Noir Blend 1787 AD. It has 4.6 out of 5 stars and a bottle costs about 30 dollars.