Pineapple Salsa
Ingredients
- 1 medium to large pineapple 3-4 cups or 24 ounces, diced
- 1/2 red pepper diced
- 1/2 orange pepper diced
- 2 cloves garlic minced
- juice and zest of 1 lime
- 3 tablespoons chopped cilantro
- 1 jalapeño seeded and finely chopped
- 1 avocado diced
- Serve with cinnamon pita chips and/or multigrain tortilla chips
Instructions
- Mix all ingredients except for the avocado in a bowl.
- Place in refrigerator overnight or for a few hours for flavors to develop.
- Bring to room temperature and add avocado just before serving.
- Serve with cinnamon pita chips and/or traditional tortilla chips
Notes
* If you don't want to tackle cutting up a whole pineapple you can use fresh pre-cute pineapple. I do not recommend using canned pineapple.
* I like Stacy's Cinnamon Sugar Pita Chips and Late July's Sea Salt Sea Shore Multigrain Tortilla Chips.
* I like Stacy's Cinnamon Sugar Pita Chips and Late July's Sea Salt Sea Shore Multigrain Tortilla Chips.
