2 years ago
Fresh Pineapple, Chile, and Black Pepper Salsa

From Cooking Light.

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.

Fresh Pineapple, Chile, and Black Pepper Salsa
  • 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.

(Source: myrecipes.com)

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3 years ago
Pine nut, raisin, & caper condiment

I’m not sure if salt-packed capers are considered raw, so if that’s important to you you’ll want to do the research. (Drop me a line if you do & I’ll update with better info.) Obviously, if you toast the pine nuts they won’t be raw.

From Manresa Restaurant.

PINE NUT, RAISIN & CAPER CONDIMENT
This relishlike condiment is used frequently at the restaurant. Sometimes it’s mixed with spinach; sometimes with grilled, julienned squid; and sometimes it’s topped with a piece of grilled fish.

Ingredients
1/4 cup pine nuts
1/4 cup dark raisins
1/4 cup golden raisins
3 tablespoons salt-packed capers, rinsed well
Juice and finely chopped zest of 1 lemon
1 teaspoon olive oil
1 tablespoon chopped parsley
Salt and pepper to taste
INSTRUCTIONS: Spread the pine nuts in a small baking pan and place in a preheated 325 degrees oven until they turn golden brown, about 7 minutes. Watch carefully. Pine nuts burn easily. Keep them warm while you roughly chop all the raisins. Each raisin should be in 2 or 3 pieces.

Combine the raisins, pine nuts, capers, lemon zest and olive oil. Let rest at room temperature for 1 hour.
Add the parsley and lemon juice. Season with salt (but be careful; capers are salty) and pepper.

Yields 1 cu.

(Source: manresarestaurant.com)

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