Pineapple Salsa with Radishes, Peppers & Cilantro

Pineapple Salsa with Radishes, Peppers & Cilantro
Photo by Scott Phillips

Ingredients

  • ½ medium orange or yellow bell pepper, cut into small dice (about 2/3 cup)
  • ½ to ¾ medium-size fresh pineapple, peeled, quartered, cored and cut into small dice (about 2 cups)
  • 2 Tbs. fresh lime juice; more to taste
  • Kosher salt and freshly ground black pepper
  • 4 large radishes, trimmed and cut into small dice (about ¾ cup)
  • 3 Tbs. chopped fresh cilantro

In a medium bowl, mix the pineapple, radishes, bell pepper, cilantro, lime juice, and 1/4 tsp. each kosher salt and pepper. Let stand while you grill the meat. Before serving, adjust the lime juice, salt, and pepper to taste.

View full recipe at Fine Cooking

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