pineapple salsa

1 cup of pineapple chunks (fresh if you can get it)

a good handful of cilantro, rinsed really well

1 pint of cherry or grape tomatoes

2 green onions

2 cloves of garlic

1/2 of a jalapeno (more or less depending on your taste)

2 tsp. of cumin

2 tsp. chili powder

juice of 1 lime

salt & pepper

optional: a few tablespoons of tomato juice

i started off by pulsing the garlic and jalapeno by themselves first so they were finely chopped. that way, no one will get a huge chunk of garlic or jalapeno in their mouth. then, throw everything into the food processor and pulse until you get to your desired consistency. i was going for a thinner salsa here, which is why i used some leftover tomato juice from canned tomatoes i had in the fridge. 

i stored the salsa in a tupperware and it lasted in the refrigerator for 10 days! i'm sure it would have lasted longer, but it was gone :)

that night i caramelized some red onions in olive oil, then added a big bunch of spinach to wilt down.

i topped the spinach and onion mixture with a grilled chicken breast and my delicious SALSA! it was scrumptious.....



**shout-out to Crossfit Cape Cod! thanks for reading guys!**