Wednesday, April 13, 2011

80--- Pineapple Jalapeno Salsa

I made this salsa for my soon-to-be-posted "Take Me to the Caribbean Shrimp Fajitas". But I decided to post it separately because it is outstanding all by itself. The sweetness of the pineapple counteracts the jalapeno spice perfectly!

I used canned pineapple for this recipe but you may use fresh as well! Pineapple is canned in juice, so therefore no sugar is added during the processing. Canned pineapple is heated to reduce bacteria formation, but the nutritional value is still the same.

Pineapple Jalapeno Salsa

Makes ~ 2 1/2 cups

20 oz canned pineapple tidbits (or 2 cups fresh pineapple, chopped into small pieces)

1 jalapeno pepper, seeded and finely chopped

2 green onions, sliced thin

3 Tbsp fresh cilantro, chopped

3 Tbsp fresh lime juice

1 Tbsp honey

1/4 tsp salt

1/4 tsp fresh ground black pepper

Combine all ingredients in a medium bowl and mix well. Place in refrigerator for at least one hour prior to serving.

Nutrition Info per 1/4 cup salsa: 116 calories, 0 g fat, 1 g protein, 29 g carbohydrates, 1.5g fiber

1 comment:

  1. Lindsay, I made this tonight and it was delicious! I used it with chicken tacos, and it was so refreshing.
    Also, I wanted to say thanks for sharing your recipes with all of "us" in blogland. I've been following your blog for several months now, and I so appreciate your approach to eating. These recipes bring me out of the doldrums of everyday cooking. And they remind me that eating healthy is neither boring nor tasteless. Thanks so much!