Pineapple Pepper Salsa
The contrast of sweet and heat makes for a flavorful salsa that both friends and family enjoy. For a spicy variety, use jalapeno jelly instead of sweet red pepper jelly.—Sandy Starks, Amherst, New York
Total TimePrep/Total Time: 10 min.
- 1 can (8 ounces) crushed pineapple, drained
- 1/3 cup sweet red pepper jelly
- 1/2 cup chopped red onion
- 1/2 cup chopped sweet red pepper
- 1 teaspoon minced fresh cilantro
- 1/8 teaspoon coarsely ground pepper
- In a small bowl, combine all the ingredients. Serve immediately or refrigerate until serving. Use as a condiment with grilled meats or as a dip with tortilla chips.
Nutrition Facts1/4 cup: 62 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 16g carbohydrate (13g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1/2 starch, 1/2 fruit.
Originally published as Sandy's Red Pepper Jelly Pineapple Salsa in Taste of Home Christmas Annual 2009
Follow along as we show you how to make these fantastic recipes from our archive.