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Pineapple Salsa

by Sherrell G

2 1/2 Cpineapple chunks, fresh or canned, in their own juice
1/2 Cred bell pepper, chopped
1/2 C (packed)  fresh mint leaves, chopped
2 Tfresh lemon juice
a pinchground red pepper (cayenne)

Mix all ingredients thoroughly & enjoy

This salsa will perk up cooked chicken, pork, or fish. It is best when eaten the same day, but will keep 2 days refrigerated in a covered container

 
Sodium content in milligrams
 
2 1/2 C   fresh pineapple 2
one red Bell pepper 1
2 T fresh lemon juice     2
 
Recipe total = 5 mg
 

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