Pineapple Salsa (3)

2 cups pineapple, fresh — chopped fine
1 cup tomato — seeded and diced
1/2 cup cucumber — peeled, seeded, dice
1/4 cup shallot — chopped fine
3 tablespoons cilantro, fresh — chopped fine
1 tablespoon jalapeno — chopped fine
1 1/2 tablespoons red wine vinegar
1 teaspoon extra virgin olive oil
1/8 teaspoon salt
1 clove garlic — minced

Combine all of the ingredients in a medium bowl, and toss well.

Let stand at room temperature for 1 hour.

Serve salsa with chicken, pork, or shrimp.

Yield: 4 cups (serving size: 1/2 cup).


Pyrex Prepware 3-Piece Mixing Bowl Set, Clear

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