Pineapple-Pecan Salsa

recipe
 

 

Yield:

4 cups

Recipe from

Oxmoor House

Recipe Time

Prep: 19 Minutes
Cook: 10 Minutes

Ingredients

1/2 cup chopped onion
2 tablespoons olive oil
2 garlic cloves, minced
1/2 cup pineapple juice
4 cups finely chopped fresh pineapple
2 tablespoons chopped fresh sage
1/4 teaspoon dried crushed red pepper (optional)
Pinch of salt
3/4 cup chopped pecans, toasted

Preparation

Sauté onion in olive oil in a medium skillet over medium heat 5 minutes or until tender. Add garlic; cook 1 minute, stirring constantly. Add pineapple juice; cook over medium-high heat until liquid is reduced by half (about 3 minutes).

Combine pineapple and next 3 ingredients in a large bowl; stir in onion mixture. Cover and chill up to 24 hours. Stir in pecans just before serving.

Fix it Faster: Start with a cored fresh pineapple to speed things up when making this salsa.

Christmas With Southern Living 2006,

Oxmoor House

June 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note