Pineapple Salsa
NOTE: This
sweet salsa complements grilled pork nicely. The moisture also
keeps the pork from tasting dry.
1/4 small pineapple, peeled, cored, and dice d
1 barely ripe banana, peeled and diced
1/2 cup seedless green grapes, halved or quartered
1/2 firm avocado, peeled and cut into 3/8-inch dice
4 teaspoons lime juice
1 jalapeno chile, stemmed, seeded, and minced
1 teaspoon minced fresh oregano leaves Salt
INSTRUCTIONS:
Combine all ingredients including salt to taste in medium bowl. Let stand at room temperature for 30 minutes. Serve alongside grilled pork tenderloin or chops.
VARIATION:
Peach Salsa
Combine following ingredients and refrigerate for at least 1 hour or up to 4 days: 2 chopped peaches, 1 diced red bell pepper, 1 small diced red onion, 1/4 cup chopped parsley, 1 minced garlic clove, 1/4 cup pineapple juice, 6 tablespoons lime juice, 1 minced jalapeno, and salt to taste.