It’s hard to beat the sweet, tangy taste of fresh salsa on a hot summer day. This makes a great topping for grilled fish or chicken. If serving with chips, be sure you have enough—it’ll go fast. Teri Rasey — Cadillac, Michigan
Pineapple Cucumber Salsa
Peppers (Hot)
Ingredients
- 1-1/2 cups finely chopped fresh pineapple
- 1 cup finely chopped seedless cucumber
- 1/4 cup lime juice
- 1/4 cup finely chopped red onion
- 2 tablespoons minced fresh cilantro
- 4-1/2 teaspoons chopped seeded jalapeno pepper
- 1 garlic clove, minced
- 1 teaspoon sugar
- 1 teaspoon grated lime zest
- 1/4 teaspoon salt
Directions
- In a large bowl, combine all ingredients. Cover and refrigerate until serving.
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