This colorful salsa can be used as a dip for tortilla chips or can be served over grilled chicken or pork tenderloin. Or try it as a topping for fish or shrimp tacos.
Recipe and photograph by Kimme Hargrove
1 20-ounce can pineapples tidbits, drained (or 2 cups fresh)
1 15.5-ounce cans mango, drained and cubed (or 2 cups fresh)
Half a red onion, finely diced
1 jalapeño pepper, seeded and diced
½ cup cilantro, chopped
1 lime, juiced
½ teaspoon salt
Combine all ingredients in a bowl, and stir. Cover and refrigerate for an hour (or more) before serving.
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