CFD Publications

TROPICAL FRUIT SALSA

1 can (15-1/4 ounces) crushed pineapple in pineapple juice, well drained
1 can (11 ounces) Mandarin oranges, drained and chopped
1 can (15 ounces) mangoes, drained and chopped
1 can (4 ounces) sliced jalapenos, drained and chopped (about 6 tablespoons chopped)
2 tablespoons dried onion

Combine all ingredients and chill several hours. Serve with wheat crackers or tortilla chips or as a topping for chicken, tuna, or bean patties. Makes about 3-1/2 cups.

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Copyright © 2004 - 2008 Cheryl Driggs
Last modified: 07/08/2008