You know, pineapple salsa always makes me think of summer barbecues, even if I’m just enjoying it on a random Tuesday in October. The vibrant mix of sweet, tangy, and spicy flavors feels like a fiesta in every bite—like a delicious contradiction of warmth and zest. (And honestly, who could resist that?) Grab your chips, because this is going to be a wild ride for your taste buds.
Steps
- Begin by dicing the fresh pineapple into small pieces, ensuring you have about 3 cups. Chop the red bell pepper and finely chop half a small red onion to add some crunch and balance out the sweetness.
- Finely chop a medium jalapeño, making sure to remove the seeds and ribs if you want a milder heat. Chop a quarter cup of fresh cilantro to add a fresh, herbal note to the mix.
- In a medium-sized bowl, combine the diced pineapple, chopped bell pepper, red onion, cilantro, and jalapeño. Add three tablespoons of freshly squeezed lime juice and a quarter teaspoon of fine sea salt to the mixture.
- Stir all the ingredients together until they’re well combined. Taste the salsa and adjust with more lime juice for added zing or more salt to enhance overall flavor if needed.
- For the best flavor, let the salsa rest for at least 10 minutes before serving. Although it’s best enjoyed fresh, you can store it in the refrigerator for up to four days.
Ingredients
- 3 cups of freshly diced pineapple (approximately 1 medium pineapple)
- 1 red bell pepper, chopped
- ½ cup of chopped red onion (about ½ of a small onion)
- ¼ cup of chopped fresh cilantro
- 1 medium jalapeño, seeds and ribs removed, finely chopped
- 3 tablespoons of lime juice (from about 1 ½ limes), or more to taste
- ¼ teaspoon of fine sea salt
FAQ
- What ingredients are needed for pineapple salsa?
- To make pineapple salsa, you’ll need fresh pineapple, red bell pepper, red onion, jalapeño, fresh cilantro, lime juice, and a pinch of fine sea salt.
- How can I choose the best pineapple for this salsa?
- Look for a pineapple with vibrant green leaves and a slight give when squeezed, but without mushy spots. The base should have a mildly sweet fragrance. If you’re not using it immediately, store it in the refrigerator.
- What are some ways to serve pineapple salsa?
- Pineapple salsa can be served with tortilla chips as a party appetizer, as a topping on tacos, alongside any fresh Mexican-themed meal, or even on lettuce as a salad.
- Can I adjust the spice level of the salsa?
- Yes, you can adjust the spice level by using only half a jalapeño or removing the seeds and ribs for a milder taste. For a spicier version, add up to two jalapeños.
- How long can I store fresh pineapple salsa in the refrigerator?
- Pineapple salsa is best served fresh but can be stored chilled for up to four days.
Tips
- Choose the Right Pineapple: When selecting a pineapple, look for one with vibrant green leaves and a slight yield when squeezed, but avoid any with mushy spots. It should also have a light sweet smell at the base. If you find the perfect pineapple but aren’t using it immediately, store it in the refrigerator to maintain its freshness.
- Perfect Your Dicing: To achieve the best texture for your salsa, dice the ingredients as finely as possible. This method, similar to making pico de gallo, enhances the overall flavor balance and presentation of the salsa.
- Adjust Spice Levels: For a balanced spice, use one jalapeño with the seeds and ribs removed. If you prefer milder salsa, use only half, or for a spicier kick, add up to two jalapeños. Customize the spice level to your preference by adjusting the amount of jalapeño.
- Let It Rest: Allowing the salsa to rest for at least 10 minutes before serving helps the flavors meld together, enhancing the overall taste. While it’s best served fresh, the salsa can be stored chilled for up to four days.
Equipment
- Pineapple corer or slicer: Useful for efficiently preparing fresh pineapple.
- Jalapeño corer or pepper deseeder: Handy for removing the seeds and ribs from jalapeños easily.
