Method

1. Prep time: 8 minutes/ Cooking time: 4 minutes Heat oil in a large nonstick skillet over medium-high heat.
2. Sauté the garlic for approximately 1 minute. Stir in diced pineapples and chopped bell peppers until translucent (not thoroughly sauteed).
3. Slowly incorporate green tea and soy sauce (slowly stirring while heat is at or near a simmer). Once the ingredients are evenly blended, stir in the ground cinnamon and red dulse flakes.
4. Pull the salsa from the heat and set aside in serving bowl or container.
5. Bruise mint leaves before chopping the leaves by folding the leaves together and slightly pounding the leaves with your knife handle or use a garlic press.
6. Fold in the chopped mint leaves and serve warm or allow salsa to rest for 30 minutes to one hour away from direct heat to allow total infusion of flavors.