Difference between revisions of "Pineapple Salsa"
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* 2 tablespoons chopped fresh [[cilantro]] (optional) | * 2 tablespoons chopped fresh [[cilantro]] (optional) | ||
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# Mix all ingredients in a glass or plastic bowl. | # Mix all ingredients in a glass or plastic bowl. | ||
# Cover and refrigerate at least 1 hour to blend flavors. | # Cover and refrigerate at least 1 hour to blend flavors. | ||
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[[Category:Jalapeno pepper Recipes]] | [[Category:Jalapeno pepper Recipes]] | ||
[[Category:Mexican cuisine]] | [[Category:Mexican cuisine]] | ||
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[[Category:Pineapple Recipes]] | [[Category:Pineapple Recipes]] | ||
[[Category:Red bell pepper Recipes]] | [[Category:Red bell pepper Recipes]] | ||
Latest revision as of 20:01, 13 July 2012
Info
Pineapple, Canned by the US Department of Agriculture, public domain government resource—original source of recipe
- Serves: 8
Ingredients
- 1 (20-ounce) can crushed or diced pineapple, drained
- 2 tablespoons lime juice
- 1 small red bell pepper, chopped (½ cup)
- 1 small red onion, finely chopped (¼ cup)
- 1 small jalapeño, seeded and finely chopped (½ teaspoon), optional
- 2 tablespoons chopped fresh cilantro (optional)
Procedures
- Mix all ingredients in a glass or plastic bowl.
- Cover and refrigerate at least 1 hour to blend flavors.
- Serve with grilled meat, poultry, fish, or tortilla chips.
