2 cups diced fresh pineapple
1 cup diced red pepper
1/2 cup chopped cilantro
1/4 cup finely chopped red onion
3 tablespoons finely chopped jalapeno pepper, stemmed and seeded
1 clove garlic, minced
Juice of 1 large lime
Salt, to taste
In a medium bowl, combine pineapple, red pepper, cilantro, red onion, jalapeno, garlic, and lime juice. Stir until well combined. Season with salt, to taste. Serve at room temperature or chilled.
*I made this for my Fish Tacos and I also brought to a friends’s house for the Cinco de Mayo celebration. I hollowed half of the pineapple and use it as a vessel for the salsa. I also added half a mango. It was a center of the table and a conversation starter. enJOY!!!
Source: two peas & their pod