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
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.
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.
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