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Pineapple
Sage Salsa
Combine
all ingredients in a nonmetallic bowl.
Cover,
then refrigerate for at least 12 hours before using to allow
flavors to meld.
Terrific
with chips or as a topping for Corn
Fritters or Potato Pancakes |
Ingredients
2 cups fresh
pineapple cut into 1/2" pieces
1/2 c. sweet red pepper
1/4 c. Vidalia onion, finely chopped
1/2 teaspoon chipolte pepper, crushed (hot chili powder can be substituted)
1/4 cup pineapple sage flowers, coarsely chopped (about 20-25 flower stems)
NOTE:
Always use flowers when freshest, and be sure you're getting
them from an organic source so you're not ingesting pesticides.
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