Recipes We Love: Strawberry-Pineapple Salsa
Welcome to summer! On Saturday, June 29, we were at the Community Food Works Chavez Farm Stand doing a quick cooking demonstration. And this Strawberry-Pineapple Salsa a hit. See the recipe below!
Recipe courtesy of www.thestayathomechef.com
1 pineapple peeled
1 pound strawberries
2 roma tomatoes diced
1/2 red onion minced
1/2 jalapeno minced
1/3 cup fresh cilantro chopped
1 lime juiced
1/2 teaspoon salt
Remove the peel and core from the pineapple and dice the fruit into a small, 1/4-inch dice. Place into a large mixing bowl.
Hull the strawberries, and dice into a small, 1/4-inch dice. Add to bowl with pineapple.
Dice the tomatoes into a 1/4 inch dice as well and toss with pineapple and strawberries.
Add minced onion and jalapeño to bowl along with cilantro, lime juice, and salt. Stir to combine.
Allow to sit at room temperature for 30 minutes before serving. Keeps in the refrigerator 24 hours.