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Photography: Karry Hosford Photo by: Photography: Karry Hosford

Fresh Pineapple, Chile, and Black Pepper Salsa

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.

Cooking Light DECEMBER 2003

  • Yield: 6 servings (serving size: 1/4 cup)

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

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

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
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Fresh Pineapple, Chile, and Black Pepper Salsa recipe

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