Sweet bits of pineapple and a spicy jalapeño combine to make this salsa one of my newest favorite condiments. If you’ve been reading this blog for very long you already know that there are not a lot of things I label “the best”. This salsa is well qualified for that title.
There is a Mexican restaurant in my city that serves a pineapple salsa that I have enjoyed for a while now. I have no idea why it took me so long to try making my own, but a sale on pineapples finally pushed me to try. What was I waiting for? This salsa absolutely smokes my former favorite.
I ate this three days in a row and I am not even going to pretend that I shared more than a taste or two with my family. They all liked it, but I lucked out and was able to hide it away. I am making more of this today and will have to share this time. I promised. My oldest son was not happy that the first batch “disappeared” so quickly!
Updated to add: Over the past two years, this has become one of the most frequently requested salsas / snacks / appetizers that we make for family and friends. It doesn’t matter how much of it I prepare, it disappears in a flash every time.
- 1 small pineapple peeled cored and very finely diced, about 2 1/2 cups
- 1 large jalapeno seeded and finely minced, about 2 tablespoons, add more for a spicier bite
- 1 small lime juiced, about 1 tablespoon fresh lime juice
- 1 handful cilantro leaves only, finely chopped, about 2 tablespoons
- 3 green onions very thinly sliced, about 2 tablespoons
- 1/4 teaspoon kosher salt adjust to taste
- 1/8 teaspoon freshly ground black pepper adjust to taste
- Place all ingredients in a bowl and stir to combine. Cover with lid or transfer to an airtight container. Chill until ready to serve. This will keep well in the refrigerator for about a week. Enjoy!
{originally posted 4-30-13 – recipe notes and photos updated 3-15-15}
ONE YEAR AGO: Summer Berry Pecan Salad
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THREE YEARS AGO: Strawberry Date Shake