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Pickled Pineapple Salsa

‹ Pickled Pepperoncini Potato Topping up Salsa Cruda ›
Serves: 
2-1/4 cups
What You Need: 
  • 2 cups fresh, finely chopped pineapple or 1can (20 ounce) crushed pineapple, drained
  • 3 tablespoons seeded, minced pickled jalapeno peppers
  • 1 tablespoon grated lime peel
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

 

In medium-sized bowl, stir together all ingredients until well mixed.

Serving suggestion: Serve with chicken. Serve with fish fillets and garnish with pickled jalapeno peppers.