This recipe is so versatile. It can be served with tortilla chip at your next soiree or atop fish or chicken for a healthy option. You can control the spice level with the amount of jalapeño you use or if you remove the inner seeds which contain all the heat.
1 bell pepper (I used red), diced
1/2 pineapple, chopped into bite sized pieces
1 cup of cilantro leaves, washed and roughly chopped
1 jalapeño, finely chopped. If you want more heat – leave the seed in, if not, remove before chopping
Drizzle of good olive oil
Combine all of the ingredients and place into a bowl. Refrigerate for at least 2 hours to let the flavors enhance and combine to make their magic.
— Knead to Cook