Pineapple Chile Salsa
1/2 ripe pineapple
1/2 cup chopped red bell pepper
1/3 cu coarsely chopped cilantro
1/4 cup thinly sliced scallions
3 Tbsp. fresh lime juice
1 1/2 tsp. finely chopped fresh jalapeno pepper
1/8 tsp. salt
• Trim top and bottom from pineapple half.
• Split in half lengthwise and remove tough center core.
• Slice off the skin and remove the eyes.
• Cut the pineapple into 1/2 inch dice and put in a medium bowl.
• There will be about 2 1/2 cups.
• Add bell pepper, cilantro, scallions, lime juice jalapeno and salt to the pineapple. Toss gently to mix.
• Transfer to a small bowl and serve at once or cover with plastic wrap and refrigerate for up to 4 hours.
Serves 10 to 12
Great Party Dips
|