Sweet and refreshing with just a hint of spice, this salsa is sure to liven up your summer!
1 medium slicing cucumber
1 Eight ounce can crushed pineapple, drained
1/4 cup sweetened dried cranberries
1 medium poblano, seeds removed and finely chopped
1 teaspoon olive oil
1/4 teaspoon cumin
1/4 teaspoon loosely packed chopped cilantro
1/4 cup plus one tablespoon water
salt, to taste
Roughly chop the dried cranberries into small bits and place in a bowl with one tablespoon of water. Set aside.
While the cranberries soak, chop your poblano pepper and pour it over the cranberries. Stir to combine. In a small frying pan on medium heat, heat the oil until it starts to pull away from the
center of the pan. Pour in the cranberries and the poblano, sauteeing until the cranberries start to slightly brown. Pour in the 1/4 cup of water, stir to combine, and simmer on very low heat until the water evaporates and the cranberries are tender, about five minutes. Remove from heat and set aside to cool.
Peel and finely dice the cucumber and scrape into a clean bowl. Add drained crushed pineapple and stir to combine. When poblano and cranberry mixture is cool, fold into the cucumber and pineapple mixture. Add cumin, cilantro, and salt (to taste.) Adjust seasonings as necessary. Serve immediately.