Pineapple Salsa

A Unique Salsa For Your Next Party

Great for picnics and outdoor barbeques, Pineapple Salsa is a nice alternative to the regular tomato based salsa. It's sweet with some heat. Best of all, you make it yourself so you can control just how spicy it's going to be.

This recipe is better when using fresh pineapple. The canned type will be too sweet and the texture is too soft, which will result in a mushy salsa. Most super markets sell pineapple peeled, cored and ready to use. If the canned pineapple is all you can find, then use the kind without sugar added.

If you don't want to mess around with chopping your own jalapeños, you can find them chopped and diced in bottles. They are usually found in the pickle area. Of course, if your not into hot and spicy you can always leave out the jalapeños.

We found that chopping the ingredients first, before putting them in the blender or food processor helps to keep the salsa from being liquefied. Another idea, is to process the salsa in two different batches. This will also prevent it from turning into a liquid.

Pineapple Salsa Recipe

Ingredients:

1 fresh pineapple, peeled, cored, and chopped coarse
1 red bell pepper, seeded and chopped coarse
2 chopped jalapeno chiles, seeds and ribs removed.
1 clove garlic, minced
1/2 red onion, chopped coarse
1/4 cup packed fresh cilantro or parsley
2 tablespoons lime juice

Preparation:

In a food processor or blender, pulse pineapple, bell pepper, jalapeños, garlic, onion, and cilantro, until coarsely chopped to salsa-like consistency.
Stir in lime juice and salt and pepper to taste.
Serve with chips.

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