On Oct 31, 2:10�pm, Becca > wrote:
> * * * * * *Pineapple Salsa
>
> * * * 1 (20-ounce ) can pineapple chunks, with juice
> * * * 1 to 2 teaspoons corn oil
> * * * 1 tablespoon cilantro
> * * * Juice of ½ lime
> * * * ¼ jalapeño, or to taste
> * * * Salt to taste
> * * * Sugar or Splenda (optional)
>
> Combine all the ingredients, except salt and sweetener, in a blender or
> food processor. Pulse twice or until the salsa is chunky. Season to
> taste with salt and sweetener, if the pineapple needs additional sweetness.
>
> Can be served with tortilla chips. Great on cooked chicken, pork or fish.
>
> *From the Cafe Red Onion.

becca, I often make fruit salsas, use this recipe, or simply try
something like this.

mango, cubed, red onion sliced thin, cilantro, this is good too

Rosie