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Pepper and Pineapple Salsa

2019-10-20
  • Yield: 2 quarts
  • Prep Time: 30m
  • Cook Time: 10m
  • Ready In: 40m

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Fresh and Flavorful Salsa – great with scallops, salmon, pork chops or as a dip

Ingredients

  • 1 15-ounce can black beans, drained and rinsed
  • 20-ounce can pineapple chunks, drained (or fresh equivalent)
  • 1 cup frozen corn kernels, thawed and roasted
  • 1/2 cup roasted red bell pepper, chopped
  • 1/2 cup roasted green bell pepper, chopped
  • 2 roasted jalapeño peppers, seeded and chopped
  • 1/4 cup red onion, chopped
  • 1/4 cup orange juice (or use the available pineapple juice)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 cup cilantro, chopped

Method

Step 1

In a large bowl, blend beans, pineapple, corn, red pepper, green pepper and jalapeños.

Step 2

In a small bowl, combine red onion and orange juice. Let sit for 15 minutes. This takes the strong bite out of the fresh onion.

Step 3

Add to the large bowl cumin, salt, pepper and chopped cilantro. Add pineapple and juice and mix well. Chill until ready to use.

 

 

 

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