Pineapple Salsa (Adapted from a recipe by The Pampered Chef)

Ingredients:

1 Large Red Onion

2-4 small or medium size Jalapeño Peppers

1 each: Green, Yellow & Red Bell Pepper (optional: add an orange bell pepper for more color)

1 bunch Green (Spanish) Onions

1 small bunch Cilantro

1-2 cans Pineapple Chunks (I use the kind that is in its own juice, drain the juice out of can) 

6 small-medium size Roma Tomatoes

Optional: Lime Juice

Directions:

Rip cilantro leaves off their stem and put in bowl. Chop up cilantro in bowl using salad scissors (basically the same thing as kitchen shears). 

Chop onions & peppers. (I use a manual food processor that you can purchase from the Pampered Chef. It is the easiest way and you have a little more control of how chopped up you get the vegetables than with an electric food processor) 

Dice tomatoes. (Think of pico de gallo from a Mexican restaurant...that's the size you want for all the veggies) 

Run the pineapple chunks through the food processor real quick. Just long enough to chop up the junks into smaller pieces, but don't process too much or you will end up with mush. (If you want even easier, just buy crushed pineapple in the can, drain the juice and dump the can in the bowl) 

Fold everything together until its nice and mixed up. 

Add a splash of lime juice to give it a tangy taste. (I always have my hubby taste before I add any lime juice...sometimes I put it in, sometimes I don't. And it will really be according to what your tastes are) Remember, you will have juices from the pineapple & tomato too. You don't want to put too much lime juice or your salsa will be soggy. 

Serve with tortilla chips of your choice. I personally like chips with a hint of lime. There is also a brand that is margarita flavored which are really good as well. Just be sure to stir up before serving cause the juice will settle to the bottom of the bowl. Enjoy!