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| Pineapple Salsa by Caryln Berghoff |
| 1/2 fresh pineapple 1 small red onion 1 small green and red pepper (can also substitute orange or yellow peppers) 3 tablespoons fresh chopped cilantro 2 tablespoons canola oil Pinch of kosher salt Pinch white ground pepper 2 tablespoons freshly squeezed lime juice |
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| Peel, core and finely dice the pineapple. Clean and dice the onion and peppers. Mix all the ingredients together in a mixing bowl. Season with salt, pepper, oil, fresh lime juice and cilantro. Allow the salsa to stand for at least one hour before serving. | ||
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| Salsa can be served either chilled or at
room temperature. Great served over grilled fish. |
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