Candan Otkeren, Terrell Mill TC Sunday Women B1
1 can (15-16 oz.) pineapple (small chunks or tidbits)
½ cup fresh mango (petite diced)
½ cup fresh red bell peppers (petite diced)
½ cup fresh orange bell peppers (petite diced)
¼cup green onions (chopped finely)
2 tsp. parsley/cilantro
2 tsp. jalapeno chile peppers
2 Tbsp. pineapple juice
1 Tbsp. lime juice
1 small can (7 oz.) mild salsa verde (Green salsa can be prepared by yourself too; just crush 3-4 tomatillo and blend that with a dash of chili pepper powder in the salsa.)
Mix all above, then chill the salsa for 30-60 min. in the refrigerator. Serve the chilled salsa with a pack of your favorite tortilla chips. I recommend Organic Multigrain Corn Tortilla Chips, or Veggie & Flaxseed Corn Tortilla Chips (Gluten Free), or Sweet Potato Corn Tortilla Chips. This salsa is easy to prepare and a good courtside snack with its fresh, summery taste for all.
