Pineapple Salsa
Serves 8
Use potholders t o ho l d rough pineapple skin while peeling the fruit. Cut off the top, bot tom, and peel, then slice fruit from the tough core in four wide strips. After that, strips should be easy to dice.
Combine all ingredients in a large bowl. Toss to combine.
Cover and refrigerate for at least 1 hour before serving.
