This recipe for Pineapple Salsa, by Elisha Wiggins, is from Suwanee Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cups diced fresh pineapple (about 1/2 pineapple) 1/2 cup diced red bell pepper 1/3 cup chopped fresh cilantro 1/4 cup chopped green onions (about 4) 1/4 cup minced seeded jalapeņo chiles 1/4 cup fresh lime juice 1 teaspoon brown sugar pinch of salt
Combine all ingredients; mix well. Cover and refrigerate. Serve with tortilla chips or on top of grilled chicken (marinate chicken in bottled Italian salad dressing).
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