Pineapple Salsa
Pineapple Salsa: This fresh, sweet, and slightly spicy mix is perfect for adding a burst of flavor to tacos, meats, or simply enjoying with chips.
Servings: 10 servings (as an appetizer)
Cost: $8.90
Equipment
Ingredients
- 3 cups ripe pineapple diced, most of 1 large pineapple, see note 1
- 1/4 cup cilantro finely diced, see note 2
- 2 tablespoons jalapeño finely diced, see note 3
- 1 large red pepper finely diced
- 1/3 cup red onion diced
- 2 limes
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- Tortilla chips optional, for serving
Instructions
- Dice pineapple into small pieces (about 3 cups). Finely dice red bell pepper, jalapeño, and red onion. For even distribution, aim for similar-sized pieces. The smaller, the better!
- Measure out 1 cup of loosely packed cilantro and finely dice it.
- In a large bowl, combine all prepared ingredients. Add 1/4 teaspoon lime zest and 3 tablespoons lime juice.
- Mix gently until combined. Taste and adjust with more lime juice for tang or extra salt for flavor. Let salsa rest for 10–15 minutes to meld flavors. Toss before serving and enjoy with chips, if desired!
Notes
Note 1: Choose a ripe pineapple with a sweet aroma, golden hue, and slight softness.
Note 2: Use most or all of a bunch of cilantro for 1/4 cup chopped. Twist off leaves and stems; both are usable.
Note 3: Remove jalapeño seeds and ribs for mild salsa, or leave in for spice. Wear gloves to handle.
Storage: Best served fresh, but can be kept in an airtight container in the fridge for up to 3 days. Toss before serving.
Nutrition
Serving: 1serving | Calories: 34kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 2mg | Potassium: 113mg | Fiber: 1g | Sugar: 6g | Vitamin A: 605IU | Vitamin C: 50mg | Calcium: 11mg | Iron: 0.3mg