I finally got around to some cooking, or perhaps I should say chopping. I found this recipe and thought it would be something interesting and different to do with some cucumbers. I thought I had more than one (I didn’t), so I had to halve the recipe. And now that I’m typing this up, I also realize that I forgot to add the oil. Below is the recipe with the original quantities and *all* of the ingredients.
The key to this is getting the cucumber and pineapple to be about the same size. Also, be careful when chopping the jalepeño!
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| Getting my ingredients ready |
I thought it was the perfect amount of spice for me (I’m a little whimpy when it comes to spice), and I liked the balance of the sweetness from the pineapple and honey with the spice of the jalepeño and the crunchiness of the cucumber.
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| Salsaaaaaa |
Cucumber-pineapple salsa
Source: adapted from Everyday Food, June 2007
Serves: 4
Ingredients
2 Tbsp fresh lime juice (from 1 lime)
1 Tbsp honey
1 Tbsp vegetable oil
2 Kirby cucumbers, finely diced
1 cup finely diced fresh pineapple (about 1/4 of a whole pineapple)
1 small red onion, chopped
1 jalepeño chile (ribs and seeds removed), minced
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| Ready for my close-up, via Instagram |
1/4 cup cilantro, chopped
coarse salt and ground pepper
Directions
1. In a medium bowl, whisk together lime juice, honey, and oil.
2. Add cucumbers, pineapple, onion, jalepeño, and cilantro.
3. Season with salt and pepper; toss gently to combine. Serve with chips and enjoy!
Kara Cooks and Eats 