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    Home » Recipes » Vegan Recipes

    Pineapple and Tomato Salsa

    Published: Mar 23, 2020 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    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.

    Pineapple and Tomato Salsa

    Makes: about 1 ½ cups

    Ingredients

    • 1 cup very finely chopped fresh pineapple or well drained canned crushed pineapple
    • 1 medium tomato, finely chopped
    • ¼ cup minced red bell pepper
    • 1–2 fresh hot chili peppers, seeded and minced (to taste), or one (4 oz) can chopped mild green chilies
    • 1–2 tbsp lemon or lime juice, or to taste
    • ¼ cup minced fresh cilantro, or more, to taste
    • 1–2 scallions, very thinly sliced

    Instructions

    1. Combine all the ingredients in a small serving container and stir together.
    2. 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.
    3. Let stand for a few minutes or longer to allow the flavors to marry. Serve as suggested in the headnote.

    Pineapple and tomato salsa recipe

    Nutrition Information:
    Per ¼-cup serving: 23 calories; 0g of fat; 0g of protein; 6g of carbs; 1g of fiber; 5mg of sodium

    • Here are lots more recipes for salsas, chutneys, and relishes.

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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