Fresh Pineapple Salsa
Tangy and refreshing, this tropical-inspired salsa would be excellent served over chicken or fish.
- 2 plum tomatoes
- 1/2 small red onion
- 1 4-in. piece seedless cucumber
- 1/2 cup (125 mL) lightly packed cilantro leaves
- 1 jalapeño pepper
- 1 medium pineapple
- 1 lime
- 1/2 tsp (2 mL) salt
- Lime Tortilla Chips (optional)
Hull and remove seeds from tomatoes using Core & More. Dice tomatoes, onion and cucumber using Santoku Knife. Chop cilantro. Combine tomatoes, onion, cucumber and cilantro in Classic Batter Bowl. Cut jalapeño in half lengthwise with Utility Knife and remove seeds using Core & More. Finely chop jalapeño using Food Chopper; add to batter bowl.
Slice top and bottom off of pineapple using Santoku Knife, creating a flat base. Stand pineapple upright; use Pineapple Wedger to core and peel. Set aside half of the pineapple for another use. Dice pineapple flesh. Juice lime using Juicer to measure about 2 tbsp juice. Add pineapple, lime juice and salt to batter bowl. Mix thoroughly until combined. Serve with Lime Tortilla Chips, if desired.
- 3 cups
16 servings of 3
Nutrients per serving:
U.S. Nutrients per serving: Calories 20, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 5 g, Protein 0 g, Sodium 75 mg, Fiber 1 g