• Jessica Brown

PINEAPPLE SALSA


Tangy and sweet and really good on top of a pulled pork sandwich or with corn chips. I've used canned diced pineapple and it's great, but if you use fresh it's spectacular.


Ingredients are listed in the order they appear in the recipe and anything that requires prep is in bold. Ingredients are bolded in the directions when you first encounter them as well as when they are reintroduced after being set aside. All ingredients are Capitalized.

Source recipe: Love and Lemons

INGREDIENTS:


2 cups fresh Pineapple, diced

¼ cup Red Onion, diced

½ Jalapeno, diced

½ cup Cilantro Leaves, chopped

1 – 2 Limes, zested and juiced

1 clove Garlic, minced

¼ teaspoon Sea Salt

TOOLS:


Zester or Box Grater

DIRECTIONS:


Dice 2 cups of fresh Pineapple, ¼ cup of Red Onion and ½ a Jalapeno. Roughly chop ½ cup of Cilantro Leaves. Add to a serving bowl.


Juice and zest 1 – 2 Limes depending on zestiness preference and mix in.


Mince 1 clove of Garlic (about 1 tsp) and mix in.


Finish with ¼ tsp of Sea Salt.

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