Pineapple Salsa

Here are 5 pineapple salsa recipes. The base recipe and then 4 other variations.

Pineapple Salsa
Pineapple Salsa

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

Pulse pineapple, jalapeƱos, 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 jalapeƱos and 1/2 cup fresh basil leaves for cilantro. Add 1 cup 1/4-inch watermelon pieces to salsa with lime juice

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