Pineapple-Peach Salsa

Pineapple-Peach Salsa

Pineapple-Peach Salsa


Makes 4 (1-3/4-cup) containers


2 cans (20 ounces each) pineapple chunks in juice, drained
2 cans (15 ounces each) peach slices in juice, drained and chopped
1 can (15 ounces) black beans, rinsed and drained
1/4 cup finely chopped red bell pepper
2 jalapeño peppers,* seeded and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon garlic powder

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Combine all ingredients in large bowl; toss to coat.
  2. Spoon into 4 labeled 1-3/4-cup containers. Store in refrigerator up to 2 weeks.


This tropical salsa bursting with fresh flavor is great served with chicken, fish or pork.

Check out more recipes for Mexican