Ingredients:
1/2 c. Vidalia onion
1/2 c. Vidalia onion
1/2 c. green bell pepper
1/2 c. yellow sweet pepper
1 small green jalapeno pepper, seeded and cored
1 clove garlic, minced
1/2 c. cilantro
1 1/2 c. fresh pineapple, divided
1/4 c. Mango White Balsamic
3 Tbsp. Persian Lime Olive Oil
Finely chop onion, peppers, garlic, cilantro, and 1 cup pineapple or place in food processor and pulse until finely chopped. Mix in Mango White Balsamic and Persian Lime Olive Oil. Dice remaining 1/2 cup pineapple and stir into salsa.Chill at least 1 hour to allow flavors to blend. Serve with tortilla chips or with grilled chicken, pork, or seafood.
