• ¼ cup Pineapple White Balsamic
  • 3 tbsp. Persian Lime Olive Oil
  • ½ cup Vidalia onion
  • ½ cup green bell pepper
  • ½ cup yellow sweet pepper
  • 1 small green jalapeño pepper (seeded and cored)
  • 1 clove minced garlic
  • ½ cup cilantro
  • 1 ½ cups fresh pineapple (divided)

 

Finely chop onion, peppers, garlic and 1 cup pineapple or place in food processor and pulse until finely chopped. Mix Pineapple White Balsamic and Persian Lime Olive Oil. Dice remaining ½ cup pineapple and stir into salsa. Chill at least 1 hour to allow flavors to blend.

Makes 4 1/2 cups