Pineapple Sage Salsa

[Guest guest]

I made this last year when my pineapple sage was

healthy. It's hanging on right now.

 

 

Pineapple Sage Salsa

 

1 pineapple, peeled, cored, and cut into small

bite-sized chunks

1 sweet yellow bell pepper, finely diced

1/2 cup sweet yellow onion, finely chopped

2 tablespoons lime juice

1/2 teaspoon dried ground ancho or other mild chili

pepper

1/2 cup pineapple sage, coarsely chopped

 

In a glass or stainless steel (non-reactive0 bowl,

toss together all the ingredients. Cover and

refrigerate for at least 6 hours to allow the flavors

to blend

Makes about 2 cups.

*Note-you can use drained pineapple chunks. Use the

large can.

 

 

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