Photo: Christopher Baker; Styling: Linda Hirst
This bright relish is delicious over grilled fish or chicken. Strawberries will stain the pineapple pink over time; if making ahead, stir in the berries just before serving.
Makes 3 cups
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1 pound strawberries, hulled and chopped
1/2 pineapple, peeled, cored, and chopped
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
1 serrano pepper or jalapeño pepper, seeded and minced
1 teaspoon lime zest
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/4 teaspoon salt
Prep: 10 Minutes
Combine all ingredients in a large bowl.