Ingredients

2 qts + 2 cups	Pineapple, fresh, peeled and cored, 1/2-inch dice
3/4 cup	Bay Valley® Brand Hot Chopped Pepper Relish
2-1/2 cups	Schwartz’s® Spicy Dill Spears, 1/4-inch dice
1-1/2 cups	Red onion, peeled, 1/4-inch dice
3/4 cup	Lime juice, fresh
1/4 cup	Cilantro, fresh, minced
24 each	Salmon fillets, grilled
1-1/2 cups	Saucemaker® Sweet Chili Sauce

Procedure

To Make Pineapple Salsa:

1. In a large bowl, combine pineapple, Bay Valley® Brand Hot Chopped Pepper Relish, Schwartz’s® Spicy Dill Spears, red onion, lime juice, and cilantro.
2. Let sit for at least 1 hour for flavors to blend.

To Make One Serving:

1. Grill salmon fillets. Glaze with Saucemaker® Sweet Chili Sauce.
2. Serve topped with 1/2 cup Pineapple Salsa.

Yield: 24 Servings

Nutrition

No nutrition information available.

Chef's Tip:

Combine Saucemaker® Sweet Chili Sauce with unsweetened coconut milk and serve it as a Thai Chili finishing sauce.

For more information, please contact us at www.bayvalleyculinary.com or 1-800-558-4700.
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A TreeHouse Foods Company (NYSE: THS)