Roasted Pineapple Tomato Salsa
1 cup pineapple, diced
1 cup grape tomatoes or 2 large tomatoes, diced
1 onion, diced
1 or 2 peppers of your choice, diced
4 cloves garlic
1/2 tsp salt
1/2 lemon, juiced
Cut up the pineapple, tomatoes, onion, and peppers. Sprinkle 1/2 tsp salt over the batch.
Bake in a 350 degree oven for half an hour.
Until peppers and tomatoes are charred to your liking.
Puree in a food processor. Add the juice of 1/2 lemon. Taste and adjust salt if necessary.
Serve with chips.
Some other Mexican salsa recipes you might like:
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