Name: Pineapple–Roasted Red Pepper Salsa
Total time: 15 min
Ingredients: 2 cups (12 ounces) 1-inch pineapple pieces; 3 jalapeño chiles, stemmed, seeded, and cut into 1/2-inch pieces; 1 cup fresh cilantro leaves; 1/4 cup jarred roasted red peppers, rinsed and patted dry; 1/4 cup coarsely chopped red onion; 2 garlic cloves, smashed and peeled; 1 tablespoon fresh lime juice; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon salt; 1/2 teaspoon pepper

Why This Recipe Works

For this recipe, we pulled out the food processor to help with the heavy chopping. We used pineapple and roasted red peppers as the base of our salsa and finished it by stirring in some lime juice, oil, salt, and pepper.

Before You Begin

Do not use canned pineapple in this recipe. For a spicier salsa, reserve and add the jalapeño seeds.

Instructions

Pulse pineapple, jalapeños, cilantro, red peppers, onion, and garlic in food processor until coarsely chopped, about 6 pulses, scraping down sides of bowl as needed. Transfer to serving bowl. Stir in lime juice, oil, salt, and pepper. Serve.