Pineapple Pepper Salsa
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 67.2
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 3.3 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 2.5 g
- Protein: 1.5 g
View full nutritional breakdown of Pineapple Pepper Salsa calories by ingredient
Introduction
Pineapple and roasted peppers - hot and sweet!Nice with chicken or fish... Pineapple and roasted peppers - hot and sweet!
Nice with chicken or fish...
Number of Servings: 6
Ingredients
-
1 Can Dole unsweetened pineapple tidbits with juice
1 large onion raw - chopped
2 Red Peppers roasted
1/2 tomato - diced
2 jalapeno peppers - roasted
4 tbsp fresh herbs (I like cilantro or basil... )
1 lime
Tips
I used 1 can of Dole unsweetened tidbits with juice for calculation but you can also make the same recipe with fresh pineapple!
Directions
- Turn the heat to med/high and roast the peppers until the skin peels off. In the same skillet, roast onion with herbs in lime juice, stirring occasionally, until onion are golden brown.
Remove the peppers from skillet. Set the red pepper aside. Grind the jalapenos in the moltar with a tbsp of pineapple juice.
- Add the pineapple to the onion and keep cooking.
- When the pineapple is ready, add the tomato and cider vinegar and stir. Cook about 1 minute, stirring occasionally. Add red pepper - diced - to the mix.
--Turn heat off and add the salt and lime juice. Stir well.
--Enjoy!!
Serving Size: 6 servings about 1/4 Cup serving
Remove the peppers from skillet. Set the red pepper aside. Grind the jalapenos in the moltar with a tbsp of pineapple juice.
- Add the pineapple to the onion and keep cooking.
- When the pineapple is ready, add the tomato and cider vinegar and stir. Cook about 1 minute, stirring occasionally. Add red pepper - diced - to the mix.
--Turn heat off and add the salt and lime juice. Stir well.
--Enjoy!!
Serving Size: 6 servings about 1/4 Cup serving
