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Spicy Pineapple-and-Mint Salsa

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Serve with grilled pork or fish, such as red snapper or striped bass.

Per serving: 176 calories, 3 g fat, 0 mg cholesterol, 42 g carbs, 5 mg sodium, 2 g protein, 4 g fiber

Ingredients

Makes about 3 cups; serves 6

1/2 red onion, thinly sliced
1 or 2 serrano chiles, seeded for less heat, if desired, and very thinly sliced
1 small garlic clove, minced
1/2 cup freshly squeezed orange juice (about 2 oranges)
1 tablespoon freshly squeezed lime juice (about 1 lime)
1 pineapple, peeled and chopped into 1/2-inch pieces
1 1/2 teaspoons extra-virgin olive oil
1 cup loosely packed fresh mint leaves

Directions

In a medium bowl, combine the onion, chiles, garlic, orange and lime juices, and pineapple. Add oil; stir to combine. Let stand at room temperature at least 15 minutes or up to 1 hour. Just before serving, add mint; toss to combine.

From Martha Stewart Living, June 2003