Red Onion's Pineapple Salsa
Adapted from a recipe in The Houston Chronicle.- Ingredients:
- 1 (20 ounce) can pineapple chunks, with some juice
- 1-2 teaspoons corn oil
- Several tablespoons cilantro
- Juice of 1/2 lime
- 1/2 fresh jalapeno, or to taste
- 1/3 of the juice from a jar of jalapenos
- 2 packets Splenda
- Salt to taste
Combine all the ingredients, except the salt and Splenda, in a blender or food processor. Pulse twice or until the salsa is chunky. Season to taste with salt and Splenda. Serve with chips.