Pineapple Salsa

By JenHall

Really good but was too spicy for me - not sure why - usually I can handle a jalapeno... Hubby said he didn't seed it though so maybe that was it

Ingredients

• 1 cup diced fresh pineapple (about 1/4 pineapple)
• 1/2 cup chopped red sweet pepper
• 1/4 cup chopped red onion
• 2 tablespoons chopped fresh cilantro
• 1 fresh serrano or jalapeno chile pepper, seeded and finely chopped
• 1 teaspoon finely shredded lime peel
• 1/4 teaspoon salt
• Snipped fresh cilantro (optional)

Details

Servings 16
Adapted from bhg.com

Preparation

Step 1

In a medium bowl stir together pineapple, sweet pepper, onion, the 2 tablespoons cilantro, serrano pepper, lime peel, and salt. To serve, if desired, sprinkle with additional snipped fresh cilantro. If not serving immediately, store in an airtight container in refrigerator up to 24 hours.



Nutrition Facts (Pineapple Salsa) Servings Per Recipe 16,
Calories 7,
Carbohydrate (gm) 2,
Dietary Fiber, total (gm) 0,
Sugar, total (gm) 1,
Vitamin A (IU) 194,
Vitamin C (mg) 13,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 0,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 4,
Sodium (mg) 73,
Potassium (mg) 28,
Percent Daily Values are based on a 2,000 calorie die