Pineapple Salsa with Taro Chips Recipe | Valerie Bertinelli | Food Network

Ingredients

• 3 cups diced fresh pineapple (1/4-inch dice)
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled queso fresco
• 3 tablespoons minced seeded jalapeno (about 1 medium jalapeno)
• 2 tablespoons fresh lime juice (about 1 lime)
• 2 tablespoons minced garlic (about 3 garlic cloves)
• 1 tablespoon finely grated ginger
• 1 vine-ripe tomato, seeded and cut into 1/4-inch dice
• Kosher salt
• Nonstick baking spray, for the foil
• 2 medium taro roots (approximately 13 ounces each), peeled