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| canned pineapples (chunks): 1/2 cup |
| green sweet peppers (chopped): 1/2 cup |
| green onions - spring or scallion (chopped): 1/4 cup |
| parsley: 1/4 cup |
| lemon juice: 2 tsp |
| serrano peppers: 2 whole peppers |
Credit: www.bhg.com
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1. In a medium mixing bowl stir together fruit, sweet pepper, green onions, cilantro or parsley, lime juice or lemon juice, and jalapeno, serrano, or Anaheim pepper. Cover; chill at least 2 hours before serving.
2. Serve as a dip for chips or fresh vegetables or as a condiment for tacos, quesadillas, burgers, steaks, chicken, or fish. Makes about 2 cups.
Make-Ahead Tip: Spoon the salsa into a storage container. Cover and chill for up to 2 days.
