Pineapple Salsa for a Crowd

4 c. diced fresh pineapple*

2 c. diced colored sweet pepper, I used red, orange, and yellow

2 lb (about 5 c.) diced cherub tomatoes

1 bunch (about 1/2 c.) chopped fresh cilantro**, tops only

1/2 c. chopped onion

1/2 c. lime juice (or 4 fresh limes)

juice and zest of 1 lemon

1/2 t. salt

2 t. minced garlic

Mix all together and allow to sit in refrigerator at least 2 hours for flavors to meld together. May set overnight in the refrigerator, drain juices off before serving.

*Cut the fresh pineapple in half, lengthwise, leaving the stem attached. Remove pineapple meat and use halves as serving bowls for a nice decoration. This works best if cutting and using the same day. Can use canned pineapple, but not recommended. Can use fresh cut pineapple from the produce section and dice at home.

**The cilantro really makes the salsa. The flavor mellows overnight.

***Can add 1 T. chopped jalapeno for heat