pat's Recipe

Pineapple Salsa

Category: Salsas

Make-Ahead Note: This sweet and spicy salsa tastes even better after at least 1 hour in the refrigerator and can be made up to 1 day in advance.

Makes about 3 cups
1 fresh pineapple , peeled, cored, and chopped coarse (about 3 1/2 cups)
1 red bell pepper , seeded and chopped coarse
2 jalapeno chiles , seeds and ribs removed, chiles chopped coarse
1 clove garlic , minced
1/2 red onion , chopped coarse
1/4 cup packed fresh cilantro or parsley
2 tablespoons lime juice
Plantain or blue corn chips


Working in 2 batches, pulse pineapple, bell pepper, jalapeños, garlic, onion, and cilantro in food processor or blender until coarsely chopped to salsa-like consistency. Stir in lime juice and salt and pepper to taste. Serve with chips