Ingredients
- 1½–2 cups Cherry tomatoes
halved
- 1 cup Pineapple
diced
- ½ pepper Hot cowhorn pepper
roughly chopped; add more after tasting if desired
- ¼ onion Small onion
roughly chopped
- 2 cloves Garlic
- 1 small handful Cilantro
- 1 tbsp Lime juice
- ½ tsp Salt
adjust to taste
Instructions
Add the onion, cowhorn pepper, and garlic to a food processor. Pulse until finely chopped.
Add the cherry tomatoes, pineapple, cilantro, lime juice, and salt.
Pulse just a few times until the salsa is chunky and combined. Do not puree.
Taste and adjust with more salt, lime juice, or cowhorn pepper if needed.
Refrigerate for 30–60 minutes before serving.
Stir before serving. If the tomatoes release too much liquid, spoon off a little excess.
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