An enticing salsa made from fresh pineapple, red pepper, green onions and crispy bacon complements any meats. I use it here with fresh roasted salmon fillets, but it’s also wonderful with boneless, skinless chicken breasts or oven-fried chicken!
Easy to make and keeps about 5-7 days in the fridge!
1. You can pan-fry the bacon, but my preferred method is to bake at 400F, with the strips on a grate, set over a foil-covered sheet pan. 15-17 minutes for thick-cut, or 12-15 mins for thin-cut.
2. I used a Poblano pepper, which is only mild-to-medium spicy. I would add 1/4 cup of this pepper, as opposed to maybe 1-2 Tbsp of Jalapeño, which tends to be medium-to-hot.
Keywords: Salmon, Pineapple Bacon Salsa, Relish