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Salsa

James's Mexican Pineapple Salsa

 

1 large Fresh Pineapple
1-1/2 cups chopped fresh tomato
3 tbs chopped  onion
3 tbs chopped fresh cilantro or parsley
1 tbs balsamic vinegar
1 clove garlic, minced
1 fresh or canned jalapeno, finely chopped
 salt & pepper


Twist crown from pineapple. Cut pineapple lengthwise in quarters.
Cut fruit from shells with knife, trim off core. Cut fruit into chunks.
 Measure 3 cups for recipe; refrigerate remaining for another use, such as salad.

Combine pineapple with remaining ingredients. Cover; refrigerate at least one hour, to blend flavors.