Pineapple and Roasted Red Pepper Salsa Recipe

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This recipe for Pineapple and Roasted Red Pepper Salsa is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Appetizers

Ingredients:	Ingredients: 1/2 medium pineapple, peeled, cored, and chopped (about 2 cups) 2 (8 ounce) containers diced tomato (about 3 cups) 1 (12 ounce) jar roasted red pepper, coarsely chopped Zest/juice of one lime 1/2 cup cilantro, coarsely chopped

Directions:	Directions: Combine all ingredients in medium bowl; salt and pepper to taste. Cover and refrigerate for one hour. Serve with chips or over cooked pork or chicken. Grill Method: Peel and core pineapple. Cut into 2-inch slices and set aside. Preheat grill or grill pan. Season pineapple slices on both sides with 2 teaspoons cinnamon sugar. Coat pineapple with cooking spray; grill 2 - 3 minutes on each side or until grill marks are achieved.

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Pineapple and Roasted Red Pepper Salsa Recipe

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Directions: