Use this colorful concoction as a delicious side dish for lamb, pork or chicken, or as an accompaniment to freshly sautéed scallops.
- 1/2 pineapple, finely chopped
- 1/2 red bell pepper, finely chopped
- 1/2 yellow bell pepper, finely chopped
- 1 small red (Spanish) onion, finely chopped
- juice of 1 lime
- 1 1/2 teaspoons brown sugar
Combine all of the ingredients, mixing well. Cover and store in the refrigerator for 3 hours before serving. This salsa can also be refrigerated for 2-4 days.
Serving size = 2 tablespoons
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
13 calories; 0g total fat; 0mg cholesterol; 1mg sodium; 3g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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