Whenever it’s time for a festive celebration, I love to make Pineapple Salsa. After 10 minutes of quick chopping, I have a bright and cheerful appetizer that looks and tastes like a party.
That sweet, salty, and acidic burst of flavor is so addicting!
But honestly, I love to make pineapple salsa on weeknights too. This salsa tastes great heaped on top of tacos and burgers. Or sprinkled on top of nachos. Or piled on top of burrito bowls.
For not that much work, Pineapple Salsa adds a little zip to any weeknight meal!
Jalapeno. This recipe calls for an entire jalapeno. But without the seeds, it’s actually not that spicy! Sometimes I’ll add a Thai red chili and that really brings up the heat level. But for a milder, more palatable version, I recommend the recipe below.
Pineapple. The juicier and sweeter the pineapple, the better this salsa tastes. I buy the pineapple a couple days before and let it sit on my counter next to the bananas. The pineapple should be very ripe by then!
Lime Juice. I love limes but they can be distressingly stingy with their juice. During winter months, citrus fruit is extra juicy, sweet, and easy to squeeze. In the summer months, not so much. Whatever the season, buy 2 limes, should you encounter a stingy lime. Juice 1 lime and taste your salsa. If it needs more acid, add more lime juice. As always, taste and adjust seasoning.
Salt. Growing up, Halmoni would special order 50 pound bags of sea salt from the Natural Food Store. Not understanding this was not normal, I thought everybody did the same thing. Years later, I bought iodized salt in a desperate moment (poor grad student, no money). For days, I couldn’t understand why my food tasted metallic, flat, and overly salty. Then it hit me. Duh, the salt!! I threw out the cheap salt and found some better quality salt. As Halmoni would say, the kind of salt you use makes all the difference in your cooking.
Nowadays, I use fine sea salt from Costco for my everyday cooking and baking. But I also use Maldon flaky sea salt and Maison Orphee Coarse Grey Sea Salt for grilling, roasting, and finishing touches. Instead of the crazy cat lady, you can call me the crazy salt lady. I am obsessed with salt! For this recipe, the quality of salt really makes a difference.
A bright, festive salsa that tastes great with tortilla chips, topped onto burgers + tacos, sprinkled over nachos, and piled onto burrito bowls.
- 1 pineapple peeled, cored, finely diced
- 1/2 small red onion finely diced
- 1 jalapeno deseeded and minced
- 1/4 cup cilantro chopped
- 1 lime juiced
- salt + pepper to taste
Add pineapple, red onion, jalapeno, cilantro, and lime juice to a large bowl. Lightly season with salt and pepper. Mix thoroughly. Taste and adjust seasonings, adding more salt and lime juice, if needed.
Let the mixture sit for 15 minutes at room temperature. Right before serving, mix again, bringing up the juice from the bottom. Serve with tortilla chips.