Independent Watkins Consultant Lynne Mickley #044375N

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Recipe Name: Pineapple-Pepper Salsa
Category: Appetizers
Recipe From: Lynne Mickley
Description: A quick salsa great with tortilla chips or with
  • 1 can pineapple (20 oz/567 g), crushed or tidbits
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 green onions, sliced
  • 2 tsp/10 mL Watkins Salsa Seasoning / Canadian link
  • 2 tsp/10 mL Watkins Cilantro / Canadian Link
  • 2 tbl lime juice
  • Freshly-ground Watkins Sea Salt / Canadian Link, to taste
    Drain pineapple. Add remaining ingredients; refrigerate at least 30 minutes to allow flavors to develop.


  • I used 2 green peppers instead of 1 red, since they're cheaper. Makes for a less colorful salsa, but tastes the same.
  • The original recipe called for 5 green onions. I used the green part of the onions (some people don't) and determined that 2 was plenty.
  • I omitted the Sea Salt, since I was serving the salsa with salted tortilla chips.
  • The salsa tastes even better after sitting overnight.
  • This salsa would taste great on salmon or other fish.
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