2 cucumbers, halved lengthwise, seeded and cut into bite-size pieces
1 serrano chile pepper or jalapeno pepper, seeded and minced
1⁄2 small red onion, diced, cut in half and sliced into thin half-moons
1 cup pineapple, cut into bite-size pieces
1⁄4 cup chopped fresh mint, or to taste the juice of 1 lime
1 tablespoon extra-virgin olive oil
1 teaspoon sugar
Salt and black pepper to taste
- Toss together the cucumbers, chile, onion, pineapple, and mint in a salad bowl.
- Pour the lime juice and oil over the cucumber mixture.
- Add the sugar, salt, and pepper to taste, and toss gently to combine.
Tip: To remove the seeds from a hot pepper, cut it in half lengthwise, then in half again into quarters. Slide your knife along the inside of the pepper to remove the seeds and stem. If you want more heat, keep some of the seeds and stem to add to the dish. Be sure to wash your hands, knife, and cut- ting board after cutting a hot pepper.
Adapted from Healthy Latin Eating, by Angie Martinez and Angelo Sosa. Oldways photo. Media: contact us for permission to reprint and for a hi-res image