Rummy Pineapple Salsa

Name: Rummy Pineapple Salsa
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 3
Cuisine: Mexican
Ingredients: 118 milliliters roughly chopped cilantro leaves; 59 milliliters dark rum; 1 green jalapeno, finely diced (seeded depending on desired spiciness); 1 Juice and zest of lime; 1 pineapple, peeled, cored and cut into 1/4-inch chunks (about 2 cups); 1 red bell pepper, stemmed, seeded and finely diced; 3 servings Tortilla chips, for serving; 1 teaspoons whole coriander seeds; 1 teaspoons whole cumin seeds

You can never have too many Mexican recipes, so give Rummy Pineapple Salsan a try. This recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 282 calories, 4g of protein, and 7g of fat. This recipe serves 3. Not a lot of people really liked this hor d'oeuvre. If you have bell pepper, juice of lime, coriander seeds, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.

Instructions

Add the coriander and cumin to a small skillet and heat over medium heat. Swirl until the seeds are golden and slightly fragrant, about 3 minutes.

Ingredients you will need

Coriander

Cumin

Seeds

Equipment you will use

Frying Pan

Let cool slightly, and finely grind in a spice grinder.

Combine the spices with the cilantro, rum, jalapeno, onions, red pepper, pineapple, lime juice and zest in a medium bowl. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight.

Ingredients you will need

Salt And Pepper

Lime Juice

Red Pepper

Pineapple

Cilantro

Jalapeno Pepper

Onion

Spices

Rum

Equipment you will use

Bowl

Serve with tortilla chips.

Ingredients you will need

Tortilla Chips

Equipment

Frying Pan

Bowl

Ingredients

Servings:

118milliliters

roughly chopped cilantro leaves 59milliliters

dark rum 1

green jalapeno, finely diced (seeded depending on desired spiciness)1

Juice and zest of lime 1

pineapple, peeled, cored and cut into 1/4-inch chunks (about 2 cups)1

red bell pepper, stemmed, seeded and finely diced 3servings

Tortilla chips, for serving 1teaspoons

whole coriander seeds 1teaspoons

whole cumin seeds

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. 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. The Montinore Red Cap Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Montinore Red Cap Pinot Noir

Balanced fruit with minimal environmental pressure. This is a blend of all the Pinot Noir blocks farmed. Each lot is fermented using native yeasts resulting in a true expression of the land on which it was grown. Drink from now to 2018. Pair with: salmon, sausage, squash, grilled meats and mushrooms are some of the many ingredients we’ve paired with the 2014 vintage.