Spicy Pineapple Salsa
This fresh pineapple salsa is a fun twist on the traditional tomato salsa you might be accustomed to. Not only is it the perfect topping for our Pineapple Tofu Cutlets, but wait until you try it in a vegan breakfast taco or burrito. This spicy and sweet salsa is also a tremendously refreshing poolside snack all its own served with corn chips.
Ingredients
- 2.5 cups small diced fresh pineapple
- 1 cup small diced red bell pepper
- 1/3 cup minced red onion
- 1 jalapeno seeded and minced
- 2-3 scallions sliced
- 1 tsp sesame oil
Instructions
- Cut the pineapple and all the vegetables according to the instructions.
- Place all the ingredients except the sesame oil in a medium bowl and toss gently with a silicone spatula.
- Drizzle the sesame oil evenly and stir again to combine all the ingredients well.
- Cover and place in the refrigerator for at least 30 minutes for all the flavors to meld.
Video
Notes
“Small diced” is approximately 1/4 - 1/3 inch
To Serve:
- This pineapple salsa pairs perfectly with our Pineapple Teriyaki Tofu Cutlets
- Try it in a vegan sausage and egg breakfast taco or burrito
- It’s also great on its own with corn chips and an amazing twist on traditional salsa
To Store:
In the refrigerator: store in an airtight container for 3-5 days We do not recommend freezing this salsaVariations
- Pineapple avocado salsa - Simply add a diced ripe avocado to the recipe below.
- Strawberry pineapple salsa - Replace up to half the pineapple with fresh strawberries.
- Pineapple cucumber salsa - Replace one-third to half the pineapple with a peeled, seeded, and diced cucumber
- Mango pineapple salsa - Replace up to half the pineapple with diced fresh mango.
- Pineapple corn salsa - Replace about one-third the pineapple with some canned corn. For an extra burst of flavor, roast the corn a little first before adding to the rest of the ingredients.
- Tomato pineapple salsa - Just dice a firm, ripe tomato and toss it in
- Pineapple habanero salsa - You can either replace the jalapeno with a minced habanero, or add the minced habanero in with the jalapeno.
How to Cut a Pineapple:
- Use a long sharp knife to cut both top and bottom ends from the pineapple
- Place the pineapple upright with the flat bottom side on the cutting board, and slice the pineapple lengthwise in half
- Place the exposed side up and find the inner core. Insert the knife at an angle and slice on the edge of the core on each side to remove. Do this for both sides. This will leave a “V” in the middle of each half.
- Slice the pineapple lengthwise along the bottom of that “V”. If you are serving the pineapple as part of a fruit tray and want to leave the rind for holding, you can just slice the pineapple crossways at this point. If you wish to dice the pineapple or remove the rind, then continue to the next step.
- Place the knife just above the rind of the pineapple where it meets the flesh. Carefully slice just above the rind to peel the pineapple flesh away and place in a large bowl.
- From this point where the rind has been removed, you can slice, dice, chop, puree, etc the skinned pieces.
Nutrition
Serving: 1gCalories: 56kcalCarbohydrates: 12gProtein: 1gFat: 1gPolyunsaturated Fat: 1gSodium: 3mgFiber: 2gSugar: 9g
Tried this recipe?Let us know how it was!