Recipe and Image Copyright © 2003-2010 Jennifer Iserloh
Sweet, salty, and spicy, this pineapple salsa is a great way to dress up any plain-jane dish. If you prefer more heat in your salsa, you can add one chopped jalapeño.
Makes 2 cups of salsa
1 cup cubed pineapple, finely chopped
1/2 green bell pepper or poblano chili, diced
1/4 red onion, diced (about 1/4 cup)
2 tablespoons fresh cilantro leaves
zest and juice of one lime
1/2 teaspoon salt
1/8 teaspoon ground cayenne
Combine all ingredients in a medium bowl and toss well to combine. Store in an air-tight container, refrigerated, for up to 1 week.
Serve with tacos or tofu bean quesadilla.
February 27, 2009, 12:45 am
LOVE this salsa! Fresh salsas and toppings are my fav skinny recipes. Love this on fish.
February 28, 2009, 4:13 pm
yummmeeeeeeeeeeeeeeeeeeeee!!
March 2, 2009, 10:03 am
so delicious
March 24, 2009, 5:09 pm
Ooh I love pineapple so I know this has to be good. I’m just stopping by to let you know that we have a new widget at Foodista.com, I thought you might want to try it out. Check it out here! Let me know what you think of the new widget. Thanks, Jennifer!