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Sauces & Seasonings
American/Mexican
3 cups
20 minutes
0 minutes
This salsa is excellent when served with grilled fish or chicken or as a side at a barbecue in place of a high fat potato salad.
Start by chopping the pineapple and cantaloupe into small cubes (small dice).
South African Pineapple cores are edible. Cut the onion into the same uniform size for appearance.
Cut or mince the chile or pepper into very small pieces. These will add color along with a little bit of heat to your salsa.
In working with the pepper or jalapeno, gloves are recommended (Do not touch your face or eyes when working with any hot peppers).
Finish with a dash of salt. This can rest in the refrigerator up to 48 hours.
