Pineapple Salsa
by Sherrell G
| 2 1/2 C | pineapple chunks, fresh or canned, in their own juice |
| 1/2 C | red bell pepper, chopped |
| 1/2 C (packed) | fresh mint leaves, chopped |
| 2 T | fresh lemon juice |
| a pinch | ground 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 |
| |
I am not a doctor. All original copyrights apply. No information on this page should be used by any person to affect their medical, legal, educational, social, or psychological treatment in any way. This web site and all its pages, graphics, and content copyright © 1997, 1998, 1999, 2000, 2001, 2002, 2003, 2004, 2005, 2006 Jon C.
