Pineapple Salsa->Sweet & Spicy

Fall has brought a bounty of tomatoes and peppers. It's more than last year but sadly it's not enough to bother with the mess of canning. (Thanks to the local deer's late season munchies!) I was inspired to make this when I saw a can of pineapple sitting on the kitchen counter-yet to be put away.

I have two words: YUM-MY! A mixture of sweetness from the pineapple and heat from the peppers makes the perfect combo. It was great on tacos and pork chops we had last week and awesome with melted cheese mixed in for a chip dip!

Mix the following and chill until ready to serve!
8 oz pineapple chunks-chopped & drained
8 to 14 oz of roughly chopped tomatoes
(1 large tomato OR 2 medium tomatoes OR 1 small can of diced tomatoes-drained)
1 jalapeno finely diced
2 banana peppers finely diced
1 tsp salt
1 tbs garlic powder
1/8 tsp cayenne pepper
1/4 tsp paprika

Onions, minced garlic, red pepper flakes and bell pepper would be great in this too.
By the way, omit the cayenne if you prefer a milder salsa!



Read Jenn's other recipes and craft ideas at the Frugal Front Porch.