Ingredients

• 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

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Instructions

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