Meals Matter

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Contributed By: DCC
California Tomato Commission

A great addition to grilled fish or cheese quesadillas. It's also a great dip for tortilla chips!

Ingredients

9 cups Fresh California tomatoes

Sliced

3 cups Finely diced pineapple

2 cups Sliced green onions

3 Whole fresh or canned jalapeno

Chilies, seeded and chopped

Finely

1/2 cup Chopped fresh cilantro

1/2 cup Fresh lemon juice

6 cloves Garlic, chopped finely

Preparation

Combine all ingredients in mixing bowl. Stir gently until evenly mixed. Serve 1/2 cup salsa per serving with grilled or broiled fish or chicken

Cook's Notes

When working with fresh jalapenos be sure to wear gloves. To reduce prep time you can chop the ingredients in a food processor.

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