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Pineapple-Carrot Salsa

  • SERVINGS: MAKES ABOUT 3 CUPS
  • MAKE-AHEAD

This salsa is best served the day it is made.

  1. 1/4 cup pine nuts, toasted
  2. 2 cups diced ( 1/4 inch) fresh pineapple
  3. 1/2 cup finely grated carrots
  4. 1/4 cup golden raisins, plumped in boiling water and drained
  5. 1/2 small red onion, finely diced
  6. 2 tablespoons minced red bell pepper
  7. 1/2 tablespoon minced fresh tarragon
  8. 1 tablespoon minced fresh cilantro
  9. 1/2 jalapeño chile, seeded and minced
  10. 1 tablespoon fresh lemon juice
  11. Salt
  1. Combine all the ingredients except the pine nuts in a bowl and let stand for 1 hour. Just before serving, stir in the pine nuts.
Notes 1/4 CUP SERVING Calories 42 kcal, Protein 1 gm, Carbohydrate 7.1 gm, Cholesterol 0, Total Fat 1.6 gm, Saturated Fat .2 gm Serve With Pork, chicken and veal.