If you’re grilling pork for Memorial Day, use this salsa to perk it up a bit. If you prefer your salsa on the spicier side, use more peppers and/or leave in the seeds. If you prefer a milder salsa, seed the peppers and leave out the hot cherry peppers. If you omit the hot cherry peppers, you might want to add in some finely diced red bell pepper for a splash of red color.
I prefer to use English cucumber since it has fewer seeds. (My husband isn’t supposed to eat a lot of seeds.) If you use a regular cucumber, slice it in half lengthwise and scoop out the seeds with a melon baller. Leave the skin on the cucumber for a bit more color.
If you use canned pineapple, make sure it’s been packed in juice, not heavy syrup. You’ll also want to drain it.
This salsa is low in Saturated Fat and Cholesterol and is a good source of Vitamin K, Thiamin and Vitamin C. It goes very well with grilled pork, such as Spice-Rubbed Pork Chops.
8 oz. pineapple, cut “tidbit” size
4 oz. English cucumber, diced (about 1/3 of an English cucumber)
1 Tbsp. fresh lime juice
1/2 Tbsp. brown sugar
dash of sea salt
1 jalapeno chile, seeded and minced
1 tsp. hot cherry peppers
Combine all ingredients. Cover and refrigerate at least 4 hours to let flavors develop.
Makes 4 servings
Per serving: 47 calories, 0g fat (0g sat), 0mg cholesterol, 26mg sodium, 12g carb, 1g fiber, 10g sugar, 1g protein