Here are 5 pineapple salsa recipes. The base recipe and then 4 other variations.
- 2 cups (12 oz) 1 inch pineapple pieces (Do NOT use canned pineapple)
- 3 jalapeno chiles, stemmed, seeded and cut into 1/2 inch pieces
- 1 cup fresh cilantro leaves
- 1/4 cup coarsely chopped red onion
- 2 garlic cloves, smashed and peeled
- 1 Tbsp fresh lime juice
- 1 Tbsp extra virgin online oil
- 1/2 tsp salt
- 1/2 tsp pepper
Pulse pineapple, jalapeños, cilantro, onion and garlic in food processor, until coarsely chopped, about 6 pulses, scraping down sides of bowl as needed. Transfer to serving bowl. Stir in lime juice, oil, salt and pepper. Serve.
For Pineapple-Cucumber Salsa: Decrease pineapple to 1 1/2 cups. Substitute 1/2 cup fresh mint leaves for cilantro. Add 1 cup 1/4-inch English cucumber pieces to bowl with lime juice.
For Pineapple-Mango Salsa: Decrease pineapple to 1 1/2 cups. Substitute 1/4 cup chopped fresh chives for cilantro. Add 1 1/2 cups 1-inch mango pieces to processor with pineapple
For Pineapple_Roasted Red Pepper Salsa: Add 1/4 cup rinsed and patted dry jarred roasted red peppers to processor with the pineapple
For Pineapple-Watermelon Salsa: Decrease pineapple to 1 1/2 cups. Substitute 1/2 habanero chile for jalapeños and 1/2 cup fresh basil leaves for cilantro. Add 1 cup 1/4-inch watermelon pieces to salsa with lime juice