ingredients
4 cups fresh pineapple (1 small pineapple), peeled and cut into 2-inch cubes
1 cup red bell pepper (1 medium), cored and cut into large dice
1 cup green bell pepper (1 medium)
1 cup red onion (1 small)
4 teaspoons CHEF PAUL PRUDHOMME'S No Salt & No Sugar Six Spice
1/4 teaaspoon distilled vinegar
how to prepare
Place all ingredients in a food processor and pulse until you reach desired consistency for your salsa, do not puree. Chill and serve with chips, in a wrap, or over chicken or seafood.
Copyright © 2011 by Paul Prudhomme