Ingredients
~1 cup fresh pineapple chunks ~1/4 cup yellow banana pepper ~1/4 c onion (vidalia or red) ~2 med small cipolina onions ~1/4 cup (or less) fresh pineapple sage leaves ~1 tbs fresh sage leaves ~1 1/2 tbs toasted sesame seeds
~1 cup fresh pineapple chunks ~1/4 cup yellow banana pepper ~1/4 c onion (vidalia or red) ~2 med small cipolina onions ~1/4 cup (or less) fresh pineapple sage leaves ~1 tbs fresh sage leaves ~1 1/2 tbs toasted sesame seeds
Method
Cut ripe pineapple chunks into 1/4" pieces
Chop pepper into small bits-discard seeds
Chop both types of onions into small bits
Snip both types of sage into small strips
Toast sesame seeds in small pan on stove top over med heat - shaking or stirring until all are browned
Chop pepper into small bits-discard seeds
Chop both types of onions into small bits
Snip both types of sage into small strips
Toast sesame seeds in small pan on stove top over med heat - shaking or stirring until all are browned
Toss all ingredients together in bowl. Let salsa marinate for at least an hour before serving. You may eat this dish chilled or at room temp. Pair with lime tortilla chips.
