Pineapple Salsa

Pineapple salsa recipe

Easy to make and deliciously different, this lively pineapple and tomato salsa can be served as an accompaniment to a Southwestern-style meal (to top vegan quesadillas and the like, or as a snack served with stone-ground tortilla chips. Photos by Hannah Kaminsky. Recipe adapted from Vegan Express.

Makes: about 1 1/2 cups

  • 1 cup very finely chopped fresh pineapple or well drained canned crushed pineapple
  • 1 medium tomato, finely chopped
  • 1/4 cup minced red bell pepper
  • 1 to 2 fresh hot chili peppers, seeded and minced (to taste),
    or one 4-ounce can chopped mild green chilies
  • 1 to 2  tablespoon lemon or lime juice, or to taste
  • 1/4 cup minced fresh cilantro, or more, to taste
  • 1 to 2 scallions, very thinly sliced

Combine all the ingredients in a small serving container and stir together.

Alternatively, you can leave the ingredients in larger chunks and prepare in a food processor; simply plus on and off until finely chopped but not pureed; then transfer to a serving container.

Pineapple and tomato salsa recipe

Nutritional Information:
Per 1/4-cup serving: 23 calories; 0g of fat; 0g of protein; 6g of carbs; 1g of fiber; 5mg of sodium

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