Pineapple Salsa

A tropical treat to accompany seafood or chicken.

2½ cups cubed fresh pineapple
1/2 red bell pepper, chopped
1/2 small cucumber, peeled and seeded
1 jalapeño pepper, seeded
1 Tbsp brown sugar
2 Tbsp Aunt Angie's Balsamic Vinegar of Modena
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 tsp salt
1 Tbsp chopped fresh mint
2 Tbsp DLM Mustard Seeds

Reserve 1/2 cup of the pineapple. In a food processor, combine 2 cups of pineapple with remaining ingredients, except mustard seeds; coarsely chop. Stir in remaining pineapple and mustard seeds by hand. Let stand, covered, for 1 hour so the flavors can blend. Yields 2 1/2 cups

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