09 Sep Pineapple Salsa
- Whole pineapple
- 1 cup pineapple, diced
- 1 cup peppers, diced (any combination of red, orange, yellow or green peppers)
- 1 cup Roma tomatoes, diced
- ⅓ cup cilantro, chopped
- ¼ cup onion, diced
- 2 limes
- Salt and Pepper
- Optional: 1 jalapeno, seeded and diced
To make the pineapple bowl, cut about ⅓ of the pineapple off, leaving the stem attached to the larger piece of the pineapple. Make a cut around the outer edge of the pineapple fruit and make cuts across the middle too. Use a metal spoon to loosen and scoop out the pineapple chunks. Pour the extra juice out of the pineapple bowl so that it is empty.
Dice enough of the pineapple chunks to make one cup of diced pineapple to be used for the salsa and save the rest for another use.
In a small bowl, mix together diced pineapple, diced tomatoes, diced peppers, minced onions, chopped cilantro, lime juice, salt, and pepper.
Transfer the salsa to the pineapple bowl for serving
Source: Recipe courtesy of The Gunny Sack