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This recipe uses the following spices:

Pineapple Salsa


5 Roma tomatoes, diced
1 red bell pepper, seeded and diced
1 Poblano, Ancho or Anaheim chile, seeded and diced
1 cucumber, peeled and diced
½ medium onion, chopped
2 cloves garlic, minced
1 (20 oz.) can crushed pineapple in juice
2 Tbsp. olive oil
2 Tbsp. cider vinegar
½ tsp. salt (optional)
1 tsp. The Spice Hunter Ground Coriander
freshly ground black pepper to taste


Combine all ingredients including juice from pineapple. Season with black pepper and garnish with fresh cilantro if desired. Serve with fish, chicken or as a salad. Yields 6 cups.