Fresh salsa is so simple to make, takes no time and does not even compare to jarred salsa. The sweet pineapple, combined with spicy jalapeno balances the flavors nicely.
Use what you have
If you don’t have pineapple, you could try mango or strawberries. No red onion, try white. (If using white onion, make sure you soak it in lime juice, as described in Fresh tomatillo salsa ) Not a fan of cilantro, try fresh parsley. There really is no right way to do this.
Control the spice
I don’t always have jalapeno on hand, so sometimes I just add hot sauce, such as Sriracha or Cholula to bring the heat. You could also add a touch of salt, but I don’t find it’s necessary, especially if you’re serving it with salty tortilla chips.
Eat it with everything
My favorite thing about this salsa is that it goes with everything! Eat it as is with salty tortilla chips, put it on tacos or use it as a topping for grilled meat or fish. The possibilities are endless. Confession: I ate this for lunch on Sunday. Just this. With chips. So good.
Fresh pineapple salsa
This pineapple salsa is delicious as is, served with chips, or try it on tacos in fresh corn tortillas or on grilled chicken or fish. Alternatively, you can swap the pineapple for mango or strawberries.
- 1 pineapple, diced (approx. 4 cups)
- 1/2 red onion, diced (approx. 1/2 cup)
- 2 cloves garlic, minced
- 1/2 cup cilantro, chopped
- 1 jalapeno, seeded and minced (keep the seeds if you like it spicy)
- 2 limes juiced
- 2 tomatoes, diced (optional)
- 2 avocados, diced (optional)
- hot sauce (optional)
Combine all ingredients.
If using avocado, add just before serving.
Serve with tortilla chips or as a topping for tacos.
You don't need to be a stickler for measurements for this recipe. Add as much as you like of any ingredient, to your taste. Sometimes I add tomatoes, and sometimes I just leave them out. I really like adding avocado, but only do so right before serving to keep it from browning.