Yummmm
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.
About Me
- Twango
- I'm a chef, YaYa, & a single mom of 2. I hold 3 degrees, all pertaining to the culinary world. Creating things in the kitchen is my passion, whether it be hot food, cold food, desserts, or charcuterie. I love good coffee and could probably be considered a snob in those regards. Coffee is a pleasure and the better the coffee, the better the pleasure. I love history, both ancient and recent. Archaeology, Ancient Egypt, ancient Greece, & the Roman Empire grab my attention with a quickness. I also enjoy reading. While my preferred books are from the culinary field, I also enjoy non-fiction of any kind, especially true crime, but I've also been known to dig into a novel by Rebecca Wells, Stephen King, Jackie Collins, and many others. Reading keeps the mind active in addition to the creative process going. I've found that admiring anothers creativity helps me in my own. Whether you are talking about paintings, drawings, sculptings, photos, or the written word. Constantly learning keeps our minds constantly growing. I am fanatical in regards to nutrition, organic foods, and cannot stand the thought of GMOs.
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