Coconut, Ginger and Pineapple Salsa

Here is a Neuvo Latino salsa with rich flavors from the sun soaked beaches of South America. I particularly like this recipe because it incorporates the influences of Asian immigration and cuisine (Chinese and Japanese) to South America.

This salsa pairs wonderfully with steamed fish such as salmon, halibut, or snapper. Accompany the fish and salsa with a side of brown rice. The salsa also works well with pan seared chicken.

The recipe will keep up to three to four days in refrigerator. If you are planning to make ahead, do not refrigerate with mint - allow salsa to come to room temp and then add in the mint.

Ingredients:

• 1/2 pineapple
• Juice of 1/2 lime
• 5 fresh mint leaves, stacked, rolled, and cut into fine shreds
• fresh ginger (one inch piece), grated
• 1/4 cup coconut milk
• 1 tsp cream of coconut

Process:

1. Peel and core the pineapple - cut into 1/4-inch dices
   
   
2. In a non-reactive mixing bowl*, combine the pineapple, ginger, cream of coconut, and coconut milk - stir to blend
   
   
3. Stir in the lime juice and let sit for about 20 minutes
   
   
4. Stir in the mint and serve

* A non-reactive bowl made of a substance that won’t react chemically with the foods, you place in it. Reactive bowls are often made of metal, or plastics that stain easily. Typical reactive metals include copper, cast iron, and aluminum. Material like glass, stainless steel and plastic are non-reactive materials.