Photo: Thomas J. Story
Total Time
45 Mins
Makes: 1 1/4 cups

Mary Karlin, author of Mastering Fermentation, turns the fruit she's strained from her Pineapple Ginger Mint Shrub--a sweet-tart infusion of vinegar and fruit--into an exciting salsa that's especially good over seared pork chops.

How to Make It

Step 1

In a medium bowl, combine honey and lime juice. Gently stir in remaining ingredients except for mint. Cover and let sit at room temperature 20 minutes. Adjust salt to taste. Just before serving, stir in mint.

Step 2

Make ahead: Up to 2 weeks, chilled.

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