Keep a batch of this fresh-tasting fruit
salsa on hand for between-meal snacking. To cut down on fat and
calories, serve it with celery sticks, bell pepper strips, or
baked tortilla chips.
Pineapple-Jalapeno
Salsa
- 2 cups diced fresh or
canned pineapple, drained
1/2 cup shrimp sauce
1/4 cup red bell pepper, diced
3 tablespoons fresh cilantro, finely chopped
2 tablespoons diced jalapenos
1 teaspoon fresh lime juice
1/4 teaspoon salt
- Combine pineapple, shrimp
sauce, bell pepper, cilantro, jalapeños, lime juice, and
salt in medium bowl. Cover; refrigerate for 1 hour.
Makes 2 cups.
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