Pineapple Salsa

Pineapple Salsa

1 (8 ounce) can crushed pineapple, drained

2 tablespoons orange marmalade

1 tablespoon chopped fresh cilantro

2 teaspoons seeded, finely chopped jalapeño

2 teaspoons Mexican lime juice

1/4 teaspoon salt

Stir all ingredients together until well blended. Cover and refrigerate until serving time. Serve cold or at room temperature.

Makes about 1 cup.


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