“Pineapple,” 16½” x 8”, monoprint, 2012

Kaiser, Diane

Pineapple Confetti Salsa

2 cups diced fresh pineapple
1 cup fresh cooked corn kernels
1 tomato, chopped
½ cup diced red pepper
½ cup diced green pepper
1 cup chopped cilantro
½ cup chopped parsley
1 scallion, green and white parts, chopped
2 cloves garlic, minced
juice of 1 large lime
1 tablespoon olive oil
½ teaspoon ground cumin
coarsely ground pepper to taste
touch of salt (optional)
Toss all ingredients together in a large bowl. Serve immediately or
cover and chill until ready to use.
Makes 3 cups.