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the ultimate taco-tuesday pineapple-chile salsa

www.cookinglight.com

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Servings: 4.5

Author : Ivy Odom

Ingredients

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2 cups finely chopped fresh pineapple (about 12 oz.)2 thinly sliced scallions1 seeded and finely chopped red Fresno chile1/2 seeded and finely chopped serrano chile1 tablespoon chopped fresh cilantro1 teaspoon lime zest1/4 teaspoon kosher salt

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Instructions

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Stir together finely chopped fresh pineapple (about 12 oz.), thinly sliced scallions, seeded and finely chopped red Fresno chile, seeded and finely chopped serrano chile, chopped fresh cilantro, lime zest, and kosher salt in a medium bowl. Serve immediately, or store covered in refrigerator up to 2 days.