Strawberry Pineapple Salsa
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
Directions
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Remove the peel and core from the pineapple; dice fruit into a small, ¼-inch dice; place into a large mixing bowl.
Hull strawberries; dice into a small, ¼-inch dice; add to the bowl with the pineapple.
Dice the tomatoes into a ¼ inch dice; toss in with pineapple and strawberries.
Add onion and jalapeno to the bowl; add cilantro, lime juice and salt; stir to combine.
Allow to sit at room temperature for 30 minutes before serving.
Keeps well covered in the refrigerator for 24 hours.
6-8 servings.
Prep Time
Cook Time
PT0M