Six Spice Pineapple & Sweet Pepper Salsa
from the kitchen of Chef Paul Prudhomme
This fresh and sweet salsa will surely be a crowd pleaser!
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 Six Spice (No Salt & No Sugar Magic Seasoning Blend™)
¼ 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 purée. Chill and serve with chips, in a wrap, or over chicken or seafood.
Copyright © 2011 by Paul Prudhomme