Pineapple–Roasted Red Pepper Salsa

 Serve with fish, chicken, chips, or on a salad!

• Ready In: 15 mins
• Yields: 2 Cups

Ingredients

• 2  cups pineapple chunks, cut into 1-inch pieces (12 ounces)
• 3  jalapenos chilies, stemmed, seeded and cut into 1/2-inch pieces
• 1  cup fresh cilantro leaves, course chopped
• 1⁄4 cup  jarred  roasted red pepper, rinsed and patted dry
• 1⁄4 cup  coarsely chopped red onion
• 2  garlic cloves, smashed and peeled
• 1  tablespoon fresh lime juice
• 1  tablespoon olive oil
•  salt
•  pepper

Directions

1. Chop all ingredients and combine. Season to taste.
2. Refrigerate after use.