Description
This fresh pineapple salsa is a vibrant dip that has the perfect balance of sweet, spicy, and zesty tang. Enjoy it with tortilla chips or as a topping for tacos, chicken, or fish. Everyone will love this delicious salsa at your next party!
Ingredients
Units
Scale
- 3 cups diced fresh pineapple (about 1 medium pineapple)
- 1/2 cup finely diced red bell pepper (or seeded Roma tomatoes)
- 1/2 cup finely diced red onion
- 1/4 cup finely diced jalapeño pepper (seeded if desired)
- 1/4 cup finely chopped cilantro
- 2-4 tablespoons fresh lime juice
- 1/2 teaspoon fresh lime zest
- Sea salt, to taste
- Tajin, to taste
Instructions
- In a medium bowl, combine the pineapple, red bell pepper (or tomatoes if using), red onion, jalapeño pepper, cilantro, fresh lime juice, and zest. Season to taste with salt and Tajin.
- Serve at room temperature or chilled. For the best flavor, allow the salsa to rest at room temperature for 10 to 15 minutes, which helps the flavors mingle together.
Notes
- Make sure everything is uniformly diced. I like to finely chop all the ingredients to the same size so every bite will have a little bit of everything.
- Adjust the heat level. For a mild salsa, remove the seeds and white ribs from the jalapeño pepper before dicing. If you prefer a spicier salsa, leave them in or use a habanero instead.
- Tame the onion: If you don’t like the sharp flavor of red onion, add the diced onion to a bowl of ice water for 10 minutes. Then drain and blot dry before adding it to the salsa.
- Tastes best when fresh. While this salsa can last up to 3 days covered in an airtight container in the fridge, it tastes best on the day it’s made.
- Add some smoke. Grill your pineapple slices or red onion first before dicing. This will add a nice smokey flavor to the salsa.
- Add extra mix-ins: You can add fresh diced mango, tomatoes, cucumber, or avocado to make it a hearty and chunky salsa.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: condiment
- Method: Chopped
- Cuisine: Mexican