Pineapple–Roasted Red Pepper Salsa | America's Test Kitchen

Ingredients

• 2 cups (12 ounces) 1-inch pineapple pieces
• 3 jalapeño chiles, stemmed, seeded, and cut into 1/2-inch pieces
• 1 cup fresh cilantro leaves
• 1/4 cup jarred roasted red peppers, rinsed and patted dry
• 1/4 cup coarsely chopped red onion
• 2 garlic cloves, smashed and peeled
• 1 tablespoon fresh lime juice
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper