Pineapple Salsa

I didn’t go with the heat on this one. I prepared this with a spicy pork loin that I cooked on rotisserie (recipe to follow)


3/4 of a whole large pineapple – peeled,cored and diced 1/2″

2 yellow bell peppers – seeded and diced 1/2″

1 Cubanelle pepper – seeded and diced 1/2″

1 medium red onion – peeled, small dice

1/8 bunch cilantro – rinsed, dried, loose chop

1 shallot – peeled, minced

4 tablespoons apple cider vinegar

3 tablespoons white balsamic vinegar

4 tablespoons olive oil

1 tsp Chili powder

1/2 tsp Cumin

1/2 tsp salt

1/4 tsp white pepper



Combine first five ingredients. Season with dry spices and mix. Add vinegar & oil to combine. Let it sit for at least and hour before use. Stir before serving. Salsa will keep for a few days although after a day you may want to strain it.



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