Pineapple and Thai Basil Salsa By Pete Evans, Fine Cooking

Ingredients

For the dressing

• 3 medium shallots, chopped
• 2 long red chiles, seeded and chopped
• 2 garlic cloves, chopped
• 1-inch piece ginger, peeled and chopped
• 1 tsp. chopped coriander roots
• 3 Tbs. palm sugar
• 5 oz. fresh lime juice (from about 4 limes)
• 2-1/2 Tbs. fish sauce

For the salsa

• 1 Persian cucumber, about 4-1/2 oz., seeded and finely diced
• 1/4 fresh pineapple, finely diced, about 4-1/2 oz.
• 1 young coconut, meat finely diced, about 4 oz.
• 1 medium shallot, finely diced
• 1-inch piece ginger, peeled and grated
• 1 red Thai bird chile, seeded and minced
• 1/2 oz. Thai basil, coarsely chopped

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Pineapple and Thai Basil Salsa