31 October 2007

Pineapple Salsa


20 ounces pineapple chunks in juice
2 teaspoons oil
1 tablespoon cilantro
juice from 1/2 a lime
1/4 of a jalapeno, or to taste
1 teaspoon salt, or to taste
1 teaspoon sugar

Combine all the ingredients, except the salt and Splenda, in a blender or food processor. Pulse twice or until the salsa is chunky. Season to taste with salt and with sugar if the pineapple needs additional sweetness. Serve with chips.

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