Pineapple Salsa


Here is a great recipe that can be put atop pork, chicken, salmon or just eaten alone with some nacho chips. It is SO refreshing and great for summer... I will BBQ some chicken up and put this easy salsa on top and it has been a crowd favorite! Pita chips or even on some melted brie would be delicious.

2  plum tomatoes

1/2  small red onion

1  4-in. (10-cm)  piece seedless cucumber

1/2  cup (125 mL) lightly packed cilantro leaves, chopped

1  jalapeño pepper

1  medium pineapple

1  lime

1/2  tsp (2 mL) salt

Lime Tortilla Chips (optional)

1.  Hull and remove seeds from tomatoes. Dice tomatoes, onion and cucumber and combine with cilantro in mixing bowl. Cut jalapeño in half lengthwise and remove seeds. Finely chop jalapeno; add to bowl.

2.  Slice top and bottom off of pineapple, creating a flat base. Stand pineapple upright and cut peel off by angling knife just under skin and carving the skin off in a downwards motion. Here is an AWESOME pineapple corer as well:

Set aside half of the pineapple for another use. Dice pineapple flesh. Juice lime to measure about 2 tbsp (30 mL) juice. Add pineapple, lime juice and salt to batter bowl. Mix well. Serve with Lime Tortilla Chips, if desired.


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