Pineapple-Pecan Salsa

Recipe from Oxmoor House

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  • 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


  1. 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).
  2. 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.
  3. Fix it Faster: Start with a cored fresh pineapple to speed things up when making this salsa.
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