A Southern Grace: Pineapple and Pepper Salsa

Pineapple and Pepper Salsa


Makes about 4 cups

  • 1 fresh pineapple, peeled, cored, and diced
  • 1-2 bell peppers, seeded, cored, and chopped
  • 2-3 jalapeno peppers, seeded and finely chopped
  • 1/2 cup julienned basil
  • 1/2 cup pecans, toasted and chopped
  • Zest and juice of 2 limes
  • 1/2 teaspoon cumin
  • Salt and freshly ground black pepper
In a large bowl, combine pineapple, bell and jalapeno peppers, basil, and toasted pecans.
Add lime juice and zest and cumin and toss to coat.
Season to taste with salt and pepper.
Let the salsa sit at room temperature or refrigerated for 30 minutes or so to let the flavors marry.
Serve with tortilla chips (or a spoon!).

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