Summer is the time to barbecue, try new recipes and up your game with every party or potluck you attend. It’s also the season when pineapples are available in plenty. Well, technically they are available throughout the year (thanks to genetic modification), but the peak season runs from March through July which is perfect, since you can use it in salads, smoothies and other recipes. Growing up in India, whenever we bought pineapple, the fruit vendor would do the laborious job of peeling and chopping the pineapple. We’re not so lucky here in the United States, unless you buy the pre-cut fresh pineapple at your grocery store, which is way more expensive! But despite the work involved in peeling and chopping this fruit, it is worth it because this delicious fruit takes any recipe to the next level with its yumminess.
This pineapple salsa recipe is adapted from my easy mango salsa recipe. The next time you make Mexican themed food, instead of the run-of-the-mill salsa, try this one and wow your friends and family. You can eat this with chips, or tacos (recipe coming soon), burgers or as a plain salad.
Easy Pineapple Salsa
Course: Appetizers, SaladsCuisine: MexicanDifficulty: Easy4
servings15
minutes5
minutesIngredients
4 cups fresh pineapple, diced
4 sweet chili peppers, chopped
1 serrano pepper or jalapeno pepper, minced (deseed it if you want it less spicy)
1/2 red onion, chopped (about 3/4 cup)
1 cup fresh cilantro leaves, chopped
Juice of 1 lime (about 1/4 cup)
1/2 teaspoon sea salt
1/4 tsp ground cumin
Directions
- Add all the above ingredients to a bowl and mix well.
- Taste and add more salt and lime juice if needed, and mix.
- Serve immediately. It tastes best fresh, but leftovers can be stored in a tightly covered container in the fridge for two days.
