Warm spring and summer days call for something refreshing and palate cleansing. This pot packed pineapple salsa accomplishes both of these when the sweet meets the heat. Fresh pineapple provides sweetness and the heat comes in courtesy of the jalepeno pepper. Serve the salsa over a cedar plank salmon or ahi tuna to jazz up your next seafood dish. Mix it in with your next chicken salad or layer on top similar to the fish steaks.
Pineapple salsa is great as a stand alone compliment to fish, chicken or beef or served on top with chips. This pairs well with added zing of the extra virgin olive cannaoil.
| Servings | Prep Time |
| 1 large bowl | 10 minutes |
| Cook Time | Passive Time |
| 0 minutes | 0 minutes |
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| Pineapple salsa is great as a stand alone compliment to fish, chicken or beef or served on top with chips. This pairs well with added zing of the extra virgin olive cannaoil.
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Ingredients
- 2 cans pineapple chunks drained
- 1 large jalapeno peppers cored and seeded
- 1 large red bell pepper cored and seeded
- 1 medium lime rolled cut and seeded
- 1 sprig fresh cilantro
- 1 pinch salt
- 1 pinch black pepper
- 1 tbls extra virgin canna olive oil
Servings: large bowl
Units:
Instructions
- Toss all ingredients into a processor, then put into a storage container and use as you wish. t
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So where and how much and what type of product do you add to this?
It’s the Canna Olive Oil. Recipe for making oil is available in the recipe section towards the beginning.