Pineapple Salsa

This refreshing spicy-sweet salsa pairs well with the pork and would also be brilliant with grilled or fried fish. You could serve it with chips as an appetizer.

1/2 red onion
1 tablespoon cilantro
2 tablespoons fresh mint
1 tablespoon fresh red or green jalapeño
1/2 teaspoon sumac
1/2 teaspoon ancho chile powder
pinch of salt
1/2 pineapple (about 2 cups)
1-1/2 limes, juiced

 Directions

1. Finely mince red onion, cilantro, mint, and jalapeno. Place in a medium bowl with sumac, ancho chile, and salt. 

2. Cut pineapple in half. Use a paring knife to remove the eyes from the fruit, then peel and dice pineapple into small pieces. Mix into bowl with herbs. Squeeze lime juice over and toss. Taste and adjust. Refrigerate for a few hours before using so flavors blend. Taste again before serving.