See Also: Pineapple-Peach Salsa(recipes)
Pineapple Salsa(recipes)
Pineapple & Pepper Salsa(recipes)
Ginger-Lemon Cheese Spread with Pineapple-Peach Sauce(recipes)
Grilled Swordfish with Pineapple Salsa(recipes)
Pineapple Salsa Topped Halibut(recipes)
Mahimahi with Fresh Pineapple Salsa(recipes)
Pineapple French Toast with Ambrosia Salsa(recipes)
Pineapple and prawn salsa (Molho lambao com abacaxi)(recipes)
Grilled salmon with red onion, coriander, pineapple and chilli salsa(recipes)

Pineapple-Peach Salsa (recipes)


Pineapple-Peach Salsa

Yield: Makes 4 (1-3/4-cup) containers



Ingredients:



2cans (20 ounces each) pineapple chunks in juice, drained

2cans (15 ounces each) peach slices in juice, drained and chopped

1can (15 ounces) black beans, rinsed and drained

1/4cup finely chopped red bell pepper

2jalapeño peppers,* seeded and chopped

2tablespoons chopped fresh cilantro

2tablespoons lime juice

2tablespoons red wine vinegar

1/2teaspoon salt

1/4teaspoon ground red pepper

1/4teaspoon garlic powder









Preparation:





1.Combine all ingredients in large bowl; toss to coat.2.Spoon into 4 labeled 1-3/4-cup containers. Store in refrigerator up to 2 weeks.







Tip:

This tropical salsa bursting with fresh flavor is great served with chicken, fish or pork.