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, in which this is used as a topping.
Yield : Aprroximately 1½ cups
Ingredients
- 1 cup well-drained canned crushed pineapple
- 1 medium tomato, finely chopped
- ¼ 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
Directions
Combine all the ingredients in a small serving container and stir together.
Would you like to leave a comment about this recipe?
Add a comment