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Pineapple Salsa

sauces, pickles & relishes

1/2 cup finely chopped red bell pepper
-- (about 1 small)
1/4 cup finely chopped red onion
-- (about 1 small)
1 small red chili; seeded and finely
2 cups --
1 1/2 inch pie pineapple
-- (about 1/2 medium)
2 tablespoons chopped cilantro
2 tablespoons lime juice

Cook bell pepper, onion and chili in 8-inch nonstick skillet over medium heat, stirring frequently, until tender. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until chilled. ABOUT 2-1/2 CUPS SALSA.

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Contributor: Betty Crocker's Low-Fat

Yield: 40 servings

Preparation Time: 0:00

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