Pineapple-Mint Salsa

Tina Wasserman
Recipe by
Tina Wasserman

The tasty tropical topping created exclusively for Pecan-Crusted Fish Tacos, and give it a go with Homemade Pita Chips with Za'atar.

1/2 ripe pineapple, peeled, cored, and finely diced
1/2 jalapeño pepper, seeds and inner ribs removed, finely diced
1/3 cup finely diced red onion
1 tablespoon finely minced fresh Mexican mint marigold (or tarragon)
1 tablespoon finely minced fresh mint
Juice of half a lime
Pinch of sugar (optional, if pineapple isn’t sweet)

Combine all of the ingredients and refrigerate.