Pineapple Cranberry Salsa
At this time of year my pumpkin obsession turns to cranberries. I like the sweet and sour punchiness that develops as this salsa sits overnight, but it is all kinds of tasty fresh off a simmer as well.
This Pineapple Cranberry Salsa pairs perfectly with my Paleo Chicken Fingers.
If you’re not in a chicken finger kind of mood, this salsa would also work well for:
- poultry dishes of any kind
- pork chops
- combined with olive oil and citrus juice for a tasty salad dressing
- spreading on a sandwich or wrap
I hope you enjoy!
Pineapple Cranberry Salsa
Servings: 8 people
Ingredients
- 1½ cups fresh pineapple, minced, or 1 can pineapple crushed
- ¼ cup fresh cranberries, finely chopped
- 2 tbsp onion, minced
- ½-1 tbsp cilantro, minced
- 1 pinch salt
Instructions
- In a small pot over medium heat, bring first four ingredients to a simmer.
- Simmer for five minutes to reduce liquid, stirring occasionally.
- Add cilantro and salt then simmer for another minute.
- This salsa can be enjoyed hot or cold.