This pineapple jalapeno salsa is the perfect mix of sweet and spicy. This salsa is extremely versatile. You can eat it as is with chips, use it as a topping for grilled fish or chicken, or it is especially delicious on traditional beef tacos. If you like food extra spicy, leave the seeds and ribs in the jalapeno. The hardest part is cutting the pineapple. Below are photos of the process to help if you have never cut a whole pineapple before.
Walkthrough for Cutting the Pineapple
- Cut the top and bottom off of the pineapple
- Slice it in half
- Slice each half again so you have 4 pieces
- Take a small knife and cut the skin from each slice.
- The core is hard; slice that off of each piece.
- Now cut the pineapple into the size you want and enjoy!
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Pineapple Jalapeno Salsa
Equipment
- 1 Juicer
Ingredients
- 1 Pineapple diced
- 1 lime juiced
- 1 jalapeno minced
- 1 onion small, 3 ounces
- 1/3 cup cilantro chopped
- 1/2 teaspoon salt kosher
- 1/2 red pepper minced
Instructions
- Prepare your pineapple. Skin and core your pineapple, then dice it into small pieces. Add this to your mixing bowl.
- Juice your lime and add the juice to the bowl.
- Remove seeds from your jalapeno and mince into small pieces. Add to the bowl.
- Mince your onion, then add it to the bowl.
- Pick the leaves off of your cilantro; do not leave any thick stems. Chop this and add it to the bowl. I used about a 1/4 of a bunch from the grocery store.
- Remove the seeds and ribs from a red pepper. Mince half of the red pepper to about the same size as your onion. Add it to the bowl.
- Add the salt and mix well. Chill for at least an hour for the best flavor.
Nutrition
Nutrition information is an estimate and will vary depending on the brands and ingredients you choose.
