pineapple salsa

**makes about 2 cups

Ingredients

2 jalapeños ( seeds removed + finely diced )
1 C diced ripe pineapple
1 C diced tomatoes ( I used kumato )
1/4 C diced red onion
juice from 1 lime
pinch of garlic powder
pinch of salt
2 tsp chipotle tabasco
1/4 C chopped cilantro

Add tomatoes, red onion, pineapple, and diced jalapeños to a large bowl. Toss with lime juice, garlic powder, salt, tabasco, and chopped cilantro until evenly combined and coated.

Serve fresh or store in the fridge for up to 3 days.

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Nicki RoyleApril 30, 2016salsa, pineapple, vegan, jalapeno1 Comment