Pineapple Salsa

It has been a busy couple of weeks around here. Last weekend we had a bridal shower for my future-daughter-in-law (more on the upcoming nuptials later). This weekend we had lots of family in and a big Easter meal here on Friday night. This salsa was a part of both weekends. We enjoyed it at the shower and then again on Friday night as an appetizer.

Made with all fresh ingredients, this salsa can be used as an appetizer with tortilla chips. Or, it would be wonderful on grilled chicken or fish.

Ordinarily, I would dread the messy task of cutting up a pineapple.

Fortunately, we live in a day and time (and I might add, we are slightly spoiled), that we can use such a thing as a Pineapple Wedger. It really makes short work of the whole process.

I was tempted to stop the process right here and just serve the fresh pineapple.

But the finished product was so worth it.

Here you see my sweet niece enjoying her pineapple salsa appetizer with my slightly deranged brother-in-law in the background! A good time was had by all!

Pineapple Salsa

Ingredients

• 2 plum tomato
• 1/2 medium red onion (whole)
• 1 4-in. piece seedless cucumber
• 1/2 cup cilantro leaves
• 1 Jalapeno Pepper
• 1/2 fruit pineapple (raw)
• 1 lime
• 1/2 tsp salt

Directions

Hull and remove seeds from tomatoes. Dice tomatoes, onion and cucumber. Chop cilantro. Combine tomatoes, onion, cucumber and cilantro in bowl. Cut jalapeno in half lengthwise and remove seeds. Finely chop jalapeno, add to bowl.

Slice top and bottom off of pineapple, creating a flat base. Core and peel. Set aside half of the pineapple for another use. Dice pineapple flesh. Juice lime to measure about 2 tbsp juice. Add pineapple, lime juice and salt to bowl. 

Mix thoroughly until combined. Serve with Lime Tortilla Chips.

Yield - 16 servings. Calories - 20; per serving (3 Tbls.)

This post has been linked to Eat at Home