Ingredients

  • 1 (8 ounce) can crushed pineapple, drained
  • 2 tablespoons orange marmalade
  • 1 tablespoon chopped cilantro
  • 2 teaspoons finely chopped jalepeno pepper
  • 2 teaspoons fresh lime juice
  • Pinch garlic salt

Directions

Combine all ingredients. Cover and refrigerate up to two weeks. Serve cold or at room temperature. Serve with ham or grilled chicken breasts.


Makes about 1 cup.

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Submitted 6/13/05.
Source: Anchorage Daily News
Submitted By: Joy Bowers
joybow@mtaonline.net
Pineapple Salsa