Pineapple Salsa

By Maverick19

Here are 5 pineapple salsa recipes. The base recipe and then 4 other variations.

Ingredients

• 2 cups (12 oz) 1 inch pineapple pieces (Do NOT use canned pineapple)
• 3 jalapeno chiles, stemmed, seeded and cut into 1/2 inch pieces
• 1 cup fresh cilantro leaves
• 1/4 cup coarsely chopped red onion
• 2 garlic cloves, smashed and peeled
• 1 Tbsp fresh lime juice
• 1 Tbsp extra virgin online oil
• 1/2 tsp salt
• 1/2 tsp pepper

Preparation

Step 1

Pulse pineapple, jalapeños, cilantro, onion and garlic in food processor, until coarsely chopped, about 6 pulses, scraping down sides of bowl as needed. Transfer to serving bowl. Stir in lime juice, oil, salt and pepper. Serve.

For Pineapple-Cucumber Salsa: Decrease pineapple to 1 1/2 cups. Substitute 1/2 cup fresh mint leaves for cilantro. Add 1 cup 1/4-inch English cucumber pieces to bowl with lime juice.

For Pineapple-Mango Salsa: Decrease pineapple to 1 1/2 cups. Substitute 1/4 cup chopped fresh chives for cilantro. Add 1 1/2 cups 1-inch mango pieces to processor with pineapple

For Pineapple_Roasted Red Pepper Salsa: Add 1/4 cup rinsed and patted dry jarred roasted red peppers to processor with the pineapple

For Pineapple-Watermelon Salsa: Decrease pineapple to 1 1/2 cups. Substitute 1/2 habanero chile for jalapeños and 1/2 cup fresh basil leaves for cilantro. Add 1 cup 1/4-inch watermelon pieces to salsa with lime juice