Ingredients

The following ingredients have 12 Servings
  • 1 cup (6 ounces/170 g) diced pineapple
  • 1/2 medium red bell pepper, (cored and diced)
  • 3 tablespoons finely chopped scallions, (green parts only)
  • 2 tablespoons finely chopped cilantro
  • Minced jalapeno to taste
  • Kosher salt
  • Lime juice

Instruction

  • Stir together the pineapple, red pepper, scallion and cilantro. Add jalapeno - start with 1 teaspoon. Taste and adjust jalapeno and add salt and lime juice to your preference. This is ALL about the balance between the heat (jalapeno), salt and acid (lime). Just tinker until you love it.
  • This Low FODMAP Pineapple Salsa is ready to use but it does improve after a 30-minute rest for flavors to meld. It is best if used the day it is made. Refrigerate in an airtight container until needed if you won’t be using it for several hours.