Pineapple Salsa Recipe
This vibrant pineapple salsa recipe is sure to be a crowd-pleaser at your next gathering! It strikes the perfect balance between sweet and spicy, delivering a deliciously unique flavor. It's also simple to prepare. The recipe produces 3 ½ cups; consider doubling it for larger groups (one extra-large pineapple should suffice).
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Servings: 10 people
Ingredients
- ¼ cup fresh cilantro finely chopped
- 3 cups fresh pineapple diced (approximately 1 medium pineapple)
- ¼ teaspoon fine sea salt
- 3 tablespoons lime juice extracted from about 1 ½ limes, additional as needed
- 1 medium jalapeño deseeded, deveined, and finely chopped
- ½ cup red onion finely chopped (around ½ small onion)
- 1 red bell pepper finely chopped
Instructions
- In a suitably sized serving bowl, mix together the diced pineapple, red bell pepper, red onion, fresh cilantro, and minced jalapeño. Pour in the lime juice and sprinkle the sea salt over the mixture, then stir thoroughly to ensure even distribution of flavors.
- Adjust the seasoning as necessary, adding more lime juice to enhance the zing or a bit more salt to amplify the overall taste profile. Continue to taste and tweak until the salsa reaches peak deliciousness.
- Allow the salsa to marinate for at least 10 minutes before serving, as this enhances the melding of flavors. While it’s ideal to enjoy this vibrant salsa fresh, it can be refrigerated and consumed within four days, ensuring it remains tightly covered.
Notes
This recipe is featured in my cookbook, "Love Real Food."
*SPICE LEVEL TIP: The salsa's spice is balanced in the original recipe. If you're sensitive to heat, consider using only half of the jalapeño and removing the ribs and seeds. For a hotter salsa, you can add up to two peppers, adjusting to taste.
VARIATIONS: Feel free to switch up the pineapple with alternatives like diced mango, strawberries, cucumber, melon, or even tomatoes. You can omit the bell pepper in these variations.