Jalapeño Pineapple Salsa

image in back is salsa

Jalapeño Pineapple Salsa

• 1 ½ cups pineapple, diced
• ¼ cup red bell pepper, diced
• ¼ cup green bell pepper, diced
• ½ cup red onion, diced
• ¼ cup cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon jalapeño pepper, minced
• ¼ teaspoon lime zest
• Salt, to taste

Michelle Beran, Caflin, Kansas photo & recipe

Prep/Total Time: 15 min
40 Servings

Garden Salsa Recipe

• 6 medium tomatoes, finely chopped
• 3/4 cup finely chopped green pepper
• 1/2 cup finely chopped onion
• 1/2 cup thinly sliced green onions
• 6 garlic cloves, minced
• 2 teaspoons cider vinegar
• 2 teaspoons lemon juice
• 2 teaspoons olive oil
• 1 to 2 teaspoons minced jalapeno pepper
• 1 to 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon cayenne pepper
• Tortilla chips

Directions

• In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips. Yield: 5 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts2 tablespoons of salsa equals 17 calories, trace fat (0 saturated fat), 0 cholesterol, 62 mg sodium, 3 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: Free Food.

Originally published as Garden Salsa in Taste of Home August/September 2000, p66

Salsa

Simple and delicious:

 Chop 5-6 Roma tomatoes,1 small onion and 1/2 cup fresh Cilantro. 
Mince 2 seeded Serrano or Jalapeño peppers and 1 clove of garlic. 
Add 2 tbsp. freshly squeezed lime juice and salt and pepper to taste. 
Mix everything together and let sit overnight for flavors to meld.

Salsa Recipe

☆.•♥• Delicious Homemade Salsa Recipe!•♥•☆

Incredible Recipes on FB.

I Stopped buying the jar stuff once I tasted this homemade salsa. 

Simple and delicious: 

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1/3 cup chopped Italian parsley or Cilantro if you prefer* :)
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste

Directions:

1
Mix all together and bring to a slow boil for 10 minute.
2
Seal in jars and cook in hot water bath for 10 minute.
3
This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
4
Yields 3-6 quarts or pints.
Add 2 tbsp. freshly squeezed lime juice and salt and peper to taste.

Mix everything together and let sit overnight for flavors to meld.