Print Recipe

Pineapple Salsa 2


  • 1 (8 ounce) can crushed pineapple, drained
  • 2 tablespoons orange marmalade
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons seeded, finely chopped jalapeno pepper
  • 2 teaspoons Mexican lime juice
  • 1/4 teaspoon salt


  1. Stir all ingredients together until well blended.
  2. Cover and refrigerate until serving time.
  3. Serve cold or at room temperature.

Makes about 1 cup.

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