Fresh pineapple salsa is beautifully vibrant, delicious and hits all the flavor notes. Sweet, salty, and tangy, this will take your salsa eating to a new level.
When spring and summer come around, all I want to do is eat the best fresh fruit and vegetables and salsa is no exception. This fresh pineapple salsa brings a wonderful, sweet and vibrant flavor to tacos, chicken, fish or just for snacking on with tortilla chips.
The recipe for this fresh pineapple salsa came about as I was writing the recipe for the slow cooker pineapple pepper carnitas tacos I made last week. A sauce made from dried Mexican peppers and pineapple juice, I knew that these tacos needed more than your run-of-the-mill tomato salsa. Because the slow cooked meat is rich and hearty, this light and sweet salsa perfectly complements this.
So, so easy. This salsa is (as most salsas are) quick and easy to make. I prefer to use a whole pineapple, but if you’re not comfortable cutting up a whole pineapple, all produce sections of the grocery store have ready cut pineapple. There is jalapeño in the salsa, but I remove the seeds and the veins and the pepper is cut-up so small, it’s evenly distributed throughout the salsa and you don’t get much heat at all.
- 1 whole pineapple, cut into bite size pieces
- 1 whole jalapeño pepper, finely chopped
- 1/3 cup (1/4 medium) red onion, finely chopped
- 1/3 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/2 teaspoon salt
Add the pineapple, jalapeño, onion and cilantro to a bowl and mix well. Add the lime juice and salt and stir until well combined.