"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Pineapple Tomato Salsa Recipe

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This recipe for Pineapple Tomato Salsa, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Early Sheehan
Added: Saturday, January 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb ripe tomatoes or 3 medium chopped, 2 cups chopped fresh pineapple (about 1/2 of a cut ripe pineapple), 1 tbsp. fresh lemon juice, 2 tsp. chopped fresh tarragon leaves, salt and pepper to taste

Directions:
Directions:
In a medium bowl, gently stir tomatoes with pineapple, lemon juice, tarragon, 1/2 teas salt, 1/8 teas pepper. Cover and refrigerate at least 1 hr. to blend flavors or up to 8 hours. Drain before serving if chilled longer than 1 hr.

Personal Notes:
Personal Notes:
A nice presentation is to mix and spoon into 1/2 pineapple. I use ground pepper and sea salt in all my recipes. This recipe is 15 calories per 1/4 cup.

 

 

 

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