Brighten up your taco night with this recipe for a sweet and savory Pineapple Salsa.
Salsa is one of my favorite condiments. Of course, it's an ideal partner for tortilla chips, but it also makes for a delicious accompaniment to scrambled eggs, brats, or breakfast burritos. Salsa is also a great way to add a little pizazz to a boring chicken entree.
While I tend to go for the simple combination of tomatoes, peppers, onion, and cilantro in pico de gallo, the other day I opted to branch out for a sweeter version and made some pineapple salsa from scratch. The result is a delightfully sweet – yet spicy – salsa that can add just the right amount of sweet and savory flavor to any dish. While I scooped up plenty of the salsa with tortilla chips for a snack, it also made its way onto fish tacos we ate for dinner – yum!
Pineapple Salsa (printer-friendly version)
makes about 2 cups
1 cup chopped fresh pineapple
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
2 tablespoons chopped fresh cilantro
1 small jalapeño, seeds and ribs removed, finely chopped
1/2 teaspoon coarse sea salt
1 tablespoon fresh lime juice
1. In medium serving bowl, stir together all of the ingredients. Serve immediately, or chill in the refrigerator until ready to serve.
(lightly adapted from this Betty Crocker recipe)
makes about 2 cups
1 cup chopped fresh pineapple
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
2 tablespoons chopped fresh cilantro
1 small jalapeño, seeds and ribs removed, finely chopped
1/2 teaspoon coarse sea salt
1 tablespoon fresh lime juice
1. In medium serving bowl, stir together all of the ingredients. Serve immediately, or chill in the refrigerator until ready to serve.
(lightly adapted from this Betty Crocker recipe)
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