Fresh Pineapple, Chile, and Black Pepper Salsa

Photography: Karry Hosford

Aromatic, freshly ground black pepper awakens the sweetness of the pineapple. Serve with shrimp, pork, or chicken. Remove the seeds from the jalapeño if you want a less spicy salsa.

Yield: 6 servings (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 28
  • Calories from fat: 6%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.4g
  • Carbohydrate: 6.8g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 77mg
  • Calcium: 8mg

Ingredients

  • 1 cup chopped fresh pineapple
  • 1/2 cup chopped peeled kiwifruit
  • 2 tablespoons finely chopped jalapeño pepper
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon seasoned rice vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon grated lime rind
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cardamom
  • Dash of salt

Preparation

  1. Combine all ingredients, tossing gently. Let stand 1 hour.
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