Pineapple Salsa

Name: Pineapple Salsa
Yield: makes about 1 1/2 cups
Ingredients: 1 cup well-drained canned crushed pineapple; 1 medium tomato, finely chopped; 1/4 cup minced red bell pepper; 1 hot chile, seeded and minced, or one; 4-ounce can chopped mild green chiles; 1 tablespoon lemon or lime juice; 2 tablespoons minced fresh cilantro, or more to taste

January 24, 2012

Easy to make and deliciously different, this lively salsa can be served with tortillas as an accompaniment or appetizer for a Southwestern-style meal. See Big Quesadillas with Refried Beans, Spinach, and Avocado (page 145), in which this is used as a topping.

Recipe notes

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