Rummy Pineapple Salsa

• 1/2 teaspoon whole coriander seeds
• 1/2 teaspoon whole cumin seeds
• 1/2 cup roughly chopped cilantro leaves
• 1/4 cup dark rum
• 1 green jalapeno, finely diced (seeded depending on desired spiciness)
• 1/2 medium white onion, finely diced (about 1/2 cup)
• 1/2 red bell pepper, stemmed, seeded and finely diced
• 1/2 pineapple, peeled, cored and cut into 1/4-inch chunks (about 2 cups)
• Juice and zest of 1 lime
• Tortilla chips, for serving

1. Add the coriander and cumin to a small skillet and heat over medium heat.
2. Swirl until the seeds are golden and slightly fragrant, about 3 minutes.
3. Let cool slightly, and finely grind in a spice grinder.
4. Combine the spices with the cilantro, rum, jalapeno, onions, red pepper, pineapple, lime juice and zest in a medium bowl.
5. Season with salt and pepper.
6. Refrigerate until chilled, at least 1 hour or overnight.
7. Serve with tortilla chips.

whole coriander seeds, cumin seeds, cilantro, dark rum, green, white onion, red bell pepper, pineapple, lime, tortilla chips

Taken from www.foodnetwork.com/recipes/food-network-kitchens/rummy-pineapple-salsa.html (may not work)