Home Court Cuisine Zesty Pineapple & Mango Salsa

Zesty Pineapple & Mango Salsa

800
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sliced pineapple

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)
¼   cup 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. 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. Enjoy.

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