Pineapple–Roasted Red Pepper Salsa

Name: Pineapple–Roasted Red Pepper Salsa
Yield: Serves 8 (Makes about 2 cups)
Ingredients: 2 cups (12 ounces) 1-inch, pineapple pieces; 3 , jalapeño chiles, stemmed, seeded, and cut into 1/2-inch pieces; 1 cup, fresh cilantro leaves; 1/4 cup, jarred roasted red peppers, rinsed and patted dry; 1/4 cup coarsely chopped, red onion; 2 , garlic cloves, smashed and peeled; 1 tablespoon, fresh lime juice; 1 tablespoon, extra-virgin olive oil; 1/2 teaspoon, salt; 1/2 teaspoon, pepper

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Appears in Cook's Country June/July 2017

To cut down on the cutting, we leaned on the food processor.

SERVES8 (Makes about 2 cups)

TIME15 minutes

WHY THIS RECIPE WORKS

For this recipe, we pulled out the food processor to help with the heavy chopping. We used pineapple and roasted red peppers as the base of our salsa and finished it by stirring in some lime juice, oil, salt, and pepper.

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