PINEAPPLE AND RED BELL PEPPER SALSA

PINEAPPLE AND RED BELL PEPPER SALSA

 

1 Tbs. butter

1, 20 oz. can pineapple junks

1 jalapeno, chopped fine

1 small onion, chopped fine

1 small red bell pepper, chopped fine

1 tsp. salt

½ tsp. black pepper

1 tsp. cumin

1 tsp. garlic powder

2 tsp. brown sugar, packed

2 Tbs. olive oil

¼ cup fresh cilantro, chopped

The juice from one lime

 

Melt the butter in a large skillet over medium high heat.  When pan is very hot, drain the pineapple chunks (reserve juice) and place in the hot skillet.  Cook for 3 minutes, stirring occasionally until the pineapple is lightly browned and caramelized.  Add the jalapeno and cook for another minute until it is softened and fragrant.  Transfer to a large bowl.

 

Add ¼ cup of the reserved pineapple juice, the onions, red bell pepper, salt, black pepper, cumin, garlic powder, brown sugar, and olive oil to the bowl and mix well.  Toss in the cilantro and lime juice. 

 

Serve with chips or over fish or chicken or in tacos!  Sweet, spicy, and oh so nicey!

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Sides

Tacos

© 2018 by PAMELA GELSOMINI, LLC