The day before:
- In a medium bowl stir together pineapple, sweet pepper, red onion, the 2 tablespoons cilantro, chile pepper, lime peel, and salt. Cover and chill overnight.
- If desired, garnish salsa with additional cilantro. Tote salsa in an insulated cooler with ice packs. Serve with grilled meat, poultry, or seafood, or as a dip with fresh vegetables and/or tortilla chips.
From the Test Kitchen
an insulated cooler with ice packs
Nutrition Facts (Pineapple Salsa)
- Per serving:
- 14 kcal ,
- 146 mg sodium ,
- 4 g carb.