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Pineapple salsa- perfect snack for this super hot summer!

My sister spotted this recipe on Facebook and I've been trying to get to it all summer.    I hit the store yesterday, and sat down to put it together with the cutest helper ever, my niece   :)


She was instrumental in counting all the vegetables and telling me what order to dice them in. The blogger removed the pineapple to make a bowl and her presentation was gorgeous, be sure to go check it out.   I didn't do that, I just stripped it down and diced it.   I doubled the recipe, and I admit to not measuring super carefully, some of the cupfuls may have been "heaping"  I'm not a fan of cilantro, my sister is.  I used parsley in mine.   It didn't specify, but I prefer bermuda onions, so that's what I used.   Mine got the jalapeno, hers didn't.    I had gigantic limes, so I only used 2 total, figuring I could always add more later.      

Fruit and salsa has been a pretty recent discovery for me, and I'm sorry that it took me so long.    We're expecting ridiculously high temperatures today.   I'm really looking forward to snacking on this by the pool, maybe with a nice margarita.   It's refreshing and light and delicious.    Thank you so much to Tonia at The Gunny Sack for sharing this recipe!


                     
* Exported from MasterCook *

                 Pineapple Salsa Recipe - The Gunny Sack


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 cups diced fresh pineapple
 2 cups peppers -- diced (I used orange and yellow)
2 cups  Roma tomatoes -- diced
1T dried cilantro for half batch, 1T dried parsley for other half
     1/2 cup  bermuda onion -- diced
  2                     limes
                        Salt and Pepper
                        Optional: 1 jalapeno -- seeded and diced- used in mine

Combine pineapple, peppers, tomatoes, onion, salt, pepper and lime juice.   I then split this into 2 bowls.   Add cilantro to one bowl, and add parsley and jalapenos to the other bowl.    Refrigerate until serving.

For a special presentation, slice about 1/3 of the pineapple off longways, leaving the green top attached.  Use a knife to run along inside edge and score across the fruit.   Scoop out pineapple, pour out any extra juice and proceed with recipe.   Fill pineapple bowl with salsa and serve.

Source:
  "http://www.thegunnysack.com/pineapple-salsa-recipe/"



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