Fresh pineapple and finely diced red onion give this homemade salsa a flavor you won’t soon forget. The next time you find yourself craving Mexican food, this is definitely the recipe you need to try. Whether served with chips, alongside fajitas, or on top of tacos, this sweet and tangy salsa will win you over at first bite.
My absolute favorite fruit right now is fresh pineapple. Sure I love the way it tastes, but I also love that I can buy it at the market, bring it home, and then allow it to self-quarantine itself for several days in a dark, cool location before cutting into it. Yup, you just read that correctly. Who would have ever thought that we would have to worry so much about the safety of the food that we bring into our houses each week? Certainly not me.
Now, does my pineapple really need to hang out by its lonesome, having a party of one for three to five days? Probably not. But you know what? I feel safer when it does, so why not just roll with it? It’s not hurting me, it’s certainly not hurting the pineapple, and have you ever tried to wash a pineapple off before cutting it? It’s definitely not a pleasant experience. So, there you have it, pineapple, my current self-quarantining favorite fruit of choice.
Ingredients:
- 1/4 Pineapple, Cored & Finely Chopped
- 1/4 Cup Red Onion, Peeled & Very Finely Chopped
- 1 Jalapeño, Seeded, Deveined, and Very Finely Chopped
- 2 Tablespoons Red Wine Vinegar
- 1 to 2 Tablespoons Light Brown Sugar, Packed
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Teaspoon Dried Cilantro
- 1/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
Directions:
- Place the chopped pineapple, red onion, and jalapeño into a medium bowl; set aside.
- In a small bowl, whisk together the vinegar, brown sugar, olive oil, cilantro, salt, and pepper.
- Pour the vinegar mixture over the pineapple mixture and stir to combine.
- Allow the salsa to rest at room temperature for 30 minutes, or refrigerate for at least 4 hours before serving.
Suggestions:
- The amount of brown sugar used for this recipe will depend on how ripe or unripe your pineapple is. My pineapple was unripe and not extremely sweet, so I used 2-tablespoons of brown sugar.
- Don’t bother seeding or deveining the jalapeño if you like spicy food. I’m a spice wimp, so I choose to discard them in most recipes.
- If you have fresh cilantro, use that instead of dried cilantro. Use double the amount.
Improvements:
- Add one clove of crushed or very finely minced garlic to the salsa.
- Add a few tablespoons of very finely chopped seeded and diced tomato to the salsa.
- Use 1/4-teaspoon of ground cumin in the salsa.
Ingredients:
- 1/4 Pineapple, Cored & Finely Chopped
- 1/4 Cup Red Onion, Peeled & Very Finely Chopped
- 1 Jalapeño, Seeded, Deveined, and Very Finely Chopped
- 2 Tablespoons Red Wine Vinegar
- 1 to 2 Tablespoons Light Brown Sugar, Packed
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Teaspoon Dried Cilantro
- 1/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
Directions:
- Place the chopped pineapple, red onion, and jalapeño into a medium bowl; set aside.
- In a small bowl, whisk together the vinegar, brown sugar, olive oil, cilantro, salt, and pepper.
- Pour the vinegar mixture over the pineapple mixture and stir to combine.
- Allow the salsa to rest at room temperature for 30 minutes, or refrigerate for at least 4 hours before serving.
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