Pineapple Salsa
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: SSG Andrew Nicholson, PCC, CWPC, Training with the Industry Representative, American Culinary Federation
Chef & Child Ingredient of the Month, March 2014
Ingredients
½ yellow onion, diced
2 tomatoes, seeded and diced
1½ cup pineapple, diced
¼ cup fresh parsley, chopped
1 jalapeno, minced
1 garlic clove, minced
Juice of 1 lime
¼ teaspoon salt
Pinch of black pepper
Instructions
Combine all ingredients in a bowl. Mix well and refrigerate for 20 to 30 minutes before serving.
Tags
Appetizer, Chef & Child, Side, Vegetarian
ACF reserves the right to remove inappropriate comments.
