- 1 fresh pineapple (about 3 pounds, 4 ounces), peeled and cored
- 3 green onions, white and green parts, finely sliced
- 1 red chile pepper, finely chopped
- Zest of 1 lime
- ⅛ tsp salt
Finely chop the pineapple. Stir together the pineapple, onions, chile pepper, zest, and salt. Cover and chill until serving.
Pineapple Salsa Copyright © Rebecca Lang Cooks | rebeccalangcooks.com