Pineapple Salsa Bowl
  1. 1 Del Monte Extra Sweet Gold Pineapple
  2. 10 Roma tomatoes, diced
  3. 1 bunch cilantro, finely chopped
  4. 1 cup red onion, finely chopped
  5. 3-4 jalapeno peppers, seeded and finely chopped (about ½ cup or more to taste)
  6. 2 tablespoons fresh lime juice
  7. Salt and freshly ground black pepper
  1. Stand pineapple upright on its base. Cut about one-third from one side, leaving the top attached. Lay the pineapple down, with the exposed yellow fruit facing up. Cut around the edge of the fruit, about ½ inch from the peel. Using a paring knife, cut the fruit into one-inch cubes, then use a sturdy spoon to remove. Remove fruit and dice. Place plastic wrap over the remaining pineapple shell and set aside.
  2. In a large bowl, combine pineapple, tomatoes, cilantro, red onion, and jalapenos. Add lime juice and toss to coat.
  3. Season to taste with salt, pepper, and hot pepper sauce, if using. Allow flavors to blend at room temperature for 30 minutes, or chill until serving time.
  4. Pour salsa into pineapple serving bowl. Serve with tortilla chips.
Del Monte Fresh Produce N.A., Inc