Description

Serve this versatile salsa as an appetizer with tortilla chips with or without lime, with tacos, as a garnish on grilled fish or chicken, or on toasted/grilled Italian bread as a bruschetta.

Ingredients

• 1 large, fresh pineapple, peeled
• 1 lb. strawberries, hulled
• 2 Roma tomatoes, diced
• ½ red onion, minced
• ½ jalapeno, seeded and minced
• ⅓ c. fresh cilantro, chopped
• 1 lime, juiced
• ½ t. salt

Steps

1. Remove the peel and core from the pineapple; dice fruit into a small, ¼-inch dice; place into a large mixing bowl.
2. Hull strawberries; dice into a small, ¼-inch dice; add to the bowl with the pineapple.
3. Dice the tomatoes into a ¼ inch dice; toss in with pineapple and strawberries.