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Chef with red wine glass

PINEAPPLE SALSA 2

Makes about 1 cup.
Serving size about 1 tablespoon.


1 8-oz. can crushed pineapple, drained
2 tablespoons orange marmalade
1 tablespoon chopped cilantro
2 teaspoons seeded & finely chopped jalapeno chile *
2 teaspoon lime juice
1/4 teaspoon salt 


Cooking Directions
In a medium bowl combine all ingredients well.

Cover and refrigerate until ready to serve.

Serve cold or at room temperture.
 
* When handling hot peppers, wear rubber gloves to protect skin.

Serving Suggestions
Fruit salsa bring a change of pace from purchased salsa
Serve with holiday ham or with Shredded Pork Tacos.


Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com

 

 

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