Pineapple Rosemary Salsa & Baked Corn Tortilla Chips

Besides eating this salsa with chips it would go great with grilled beef or fish. 

Pineapple-Rosemary Salsa

½ pineapple, diced small

1 bunch cilantro, chopped

1 sprig of rosemary, chopped

1 teaspoon kosher salt

2 jalapeños, roasted and chopped

1 Meyer lemon, juice only

Combine all ingredients together and stir together, it makes about a quart. Serve with Baked Tortilla Chips. 

Baked Corn Tortilla Chips

12 corn tortillas, sliced into wedges or large strips

3-4 Tablespoons olive oil

½-1 teaspoon of kosher salt

3-4 tablespoons olive oil

Preheat oven to 400 degrees

Spread out the sliced tortilla chips and drizzle the tortillas with olive oil.  Place in the oven and bake for 10-15 minutes or until golden brown.  Stir around if some are not golden.  Sprinkle with 1/2 – 1 teaspoon of salt after they come out of the oven.