Pineapple & Pepper Salsa
Yield: 4 servings
3c Sun Rich pineapple chunks
1 green bell pepper, seeded and cut into 1/4" pieces
1 red bell pepper, seeded and cut into 1/4" pieces
1 small red onion, finely chopped
1/4 c light sesame oil
1/4 c finely chopped cilantro
2 tbsp. fresh lime juice
2 tbsp. minced fresh parsley
2 tbsp. snipped fresh chives
1 whole chilli, finely minced
salt and pepper to taste
- Place pineapple on a cookie sheet and broil until just beginning to brown, making sure to turn pineapple to brown the other side. Note: browns very quickly due to high sugar content.
- Remove from broiler and finely chop, reserving juice.
- Mix with the remaining ingredients, cover, and refrigerate at least 2 hours.