Pineapple-Jalapeno Salsa
"No Mexican-themed dinner or party would be complete without this sweet and savory salsa on the table. From Good Food Magazine May 1988."
photo by queenbeatrice
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
directions
- Combine all ingredients in medium bowl no more than 2 hours before serving.
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Reviews
-
Lovely sweet salsa. The only deviation from this recipe was to use green onions in lieu of red onions, only because I was trying to use up what I had in the refrigerator. This turn out very nice. Thanks for sharing your recipe.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
