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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
2 teaspoons Mexican lime juice
1/4 teaspoon salt
Stir all ingredients together until well blended.
Cover and refrigerate until serving time.
Serve cold or at room temperature.
Southwestern Salsa and Sauce Recipes
Mexican Salsa Recipes
Southwestern Recipes Index