- 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
