This pineapple salsa is such a perfect combination of tantalizing flavors . It's sweet, spicy and crunchy personality brightens up tacos, tostadas and buddha bowls. It's a snap to make, requiring just one bowl and 10 minutes of your times. Bring it to your next get- together as a party appetizer and let the compliments roll in!
What says "summer" more than pineapple salsa? It's zesty and fresh and so perfect for picnics and barbecues. So, get your picnic blanket ready and fire up the barbie. We're going to make a big bowl of pineapple salsa loaded with fresh pineapple, juicy tomatoes, red onions, cilantro, chillies and lime. All you need is a bowl of fresh chips and you can dig in to this flavor sensation!
Let's Make It!:
Time needed: 10 minutes.
You only need one bowl and a knife to make this delicious salsa. Let's get chopping!
- The first step is to peel your pineapple.
Using a sharp knife, top and tail the pineapple and slice off the skin. Now remove any brown eyes with a pairing knife. Slice down the pineapple vertically, removing the fruit and discarding the hard core in the center. This video is a helpful tutorial if you need it.
- Chop the pineapple into small bite-size chunks.
Be sure to keep the pieces on the small side. Too big, and the pineapple pieces don't release as much juice as we want for a juicy salsa. Add the pineapple to your bowl.
- Chop up the tomato.
same thing here as the pineapple...we want the pieces nice and small. Toss the tomato into the bowl with the pineapple and chop up your red onion and cilantro (coriander for you Brits).
- Season your salsa.
Zest your lime and squeeze the juice into the salsa. Add your cumin, salt and chipotle powder. If you don't have chipotle powder you can use chili powder or even paprika. Cut the chili pepper in half, remove the seeds and membrane and mince finely. Adjust the amount of chili pepper you use according to how much heat you like.
- Let the salsa marinate.
Gently mix everything together and pop the salsa in the fridge for at least 10 minutes before serving.
All Your Pineapple Salsa Questions Answered:
You can store this salsa in an airtight container in the fridge for up to five days.
Yes, you can freeze it in an airtight container for up to two months.
Sure! Mango works nicely in this recipe. Surprisingly, strawberries are an excellent salsa addition. Try it and thank me later!
You can use a any chili powder or smoked paprika.
Tortilla chips (obviously), tacos, tostados, use it as a topping for salads or even potatoes.
If you like Pineapple Salsa, you might also like:
- 2 cups (320 grams), approximately 1 pineapple pineapple diced
- 1 cup (200 grams) tomato diced
- ¼ cup red onion finely chopped
- ½ cup (8 grams) cilantro/coriander
- 1 red chili pepper seeds and membrane removed
- 1 lime zest and juice
- 1 teaspoon cumin
- 1 teaspoon chipotle powder or chili powder
- ½ teaspoon sea salt
- Top, tail, peel and core the pineapple. Dice the fruit into small pieces and place in a medium size bowl.
- Dice the tomato and add to the bowl with the pineapple.
- Finely chop the red onion and cilantro (coriander) and add to the salsa.
- Remove the seeds and membrane from the chili pepper and finely chop. Adjust amount used according to taste.
- zest the lime and squeeze the juice over the salsa. Add the cumin, chipotle powder and sea salt and gently mix to combine. Allow the salsa to rest in the fridge for at least 10 minutes before serving.
- Pineapple salsa can be stored for up to 5 days in fridge in an airtight container and frozen for up to two months.