Description
An easy fruit salsa that comes together in a flash. Sweet and tangy with just a hint of heat. Great with fish tacos or just as an alternative to traditional tomato salsa.
Ingredients
Scale
- 1 pineapple, peeled and diced into 1/4” pieces (4 cups small dice)
- 1 red onion, diced into 1/4” pieces (1–1/2 cups small dice)
- 1 jalapeño, remove seeds and membrane, cut into small dice
- 1/2 bunch cilantro, minced (1/2 cup)
- Zest of 1 lime
- 1 teaspoon lime juice
- 1 teaspoons kosher salt
- 1/2 teaspoon black pepper
Instructions
- Remove skin and core of the pineapple. Cut fruit into 1/4” pieces.
- Peel and dice onion, dice jalapeño (or seed and remove membrane before mincing to reduce the heat of the salsa).
- Wash and remove the long stems from the cilantro, then mince.
- Combine fruit, red onion, and cilantro in a medium bowl.
- Zest the lime and add and then juice the lime and add to the onion, jalapeño and cilantro mixture.
- Add the lime juice, salt and pepper and stir to combine.
- Serve with tortilla chips or as an accompaniment to a Tex-Mex meal.
Notes
You can substitute 1 cup of the pineapple with an equal amount of diced mango, peach or nectarine. This salsa is best on the same day it is made. Drain off the excess liquid if serving after 8 hours.
Nutrition
- Serving Size: 1/3 cup