Rummy Pineapple Salsa

Ingredients

• 0.5 cup cilantro leaves roughly chopped
• 0.3 cup rum dark
• 1  jalapeño diced green seeded finely ( depending on desired spiciness)
• 1  juice of lime 
• 0.5  pineapple cored peeled cut into 1/4-inch chunks ( 2 cups)
• 0.5  bell pepper diced red stemmed seeded finely
• 3 servings tortilla chips for serving
• 0.5 teaspoon coriander seeds whole
• 0.5 teaspoon cumin seeds whole

Equipment

• bowl
• frying pan

Directions

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.
2. Let cool slightly, and finely grind in a spice grinder.
3. 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.
4. Serve with tortilla chips.