Pineapple Chile Salsa

Lynnda Cloutier


Sweet pineapple, wit its tropical overtones and acidic bite, makes a terrific salsa for shrimp, grilled sausage, Won Ton crisps or baked tortilla chips


★★★★★ 1 vote



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  • ·
    1/2 ripe pineapple
  • ·
    1/2 cup chopped red bell pepper
  • ·
    1/3 cup coarsely chopped cilantro
  • ·
    1/4 cup thinly sliced scallions
  • ·
    3 tbsp. fresh lime juice
  • ·
    1 1/2 tsp. finely chopped fresh jalapeno pepper
  • ·
    1/8 tsp. salt

How to Make Pineapple Chile Salsa


  1. Trim top and bottom from pineapple half. Split in half lengthwise and remove tough center core. Slice off the skin and remove the eyes. Cut the pineapple into 1/2 inch dice and put in a medium bowl. There will be about 2 1/2 cups. Add bell pepper, cilantro, scallions, lime juice jalapeno and salt to the pineapple. Toss gently to mix. Transfer to a small bowl and serve at once or cover with plastic wrap and refrigerate for up to 4 hours. Serves 10 to 12
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About Pineapple Chile Salsa

Course/Dish: Fruit Appetizers

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