I ♥ salsa. I can find an excuse to make and eat salsa any day of the week. Burrito bowl? Salsa. Veggie wrap? Salsa. Whole-wheat pita bread? Salsa. Black bean soup? Salsa. Leftover quinoa for breakfast? You guessed it. Salsa! Everything is better with salsa.
My deep love for salsa must be a side effect of growing up near wonderful taquerías in Southern California. Hitting the beach with some good music, great friends, and a giant burrito with lots of fresh salsa inside? Paradise.
I’m always experimenting with new salsa recipes. Some are spicier, some more herb-y (is that a word?), and some have a hint of sweetness. By starting with the traditional salsa base of onion, tomato, and cilantro, you can really push this condiment in any direction you wish.
This Pineapple Salsa is wonderful in the spring and summer. Since it’s peak season is March-June, the pineapples you’ll find in the store right now should be super sweet and often on sale! The pineapple in this recipe gives a nice tropical flair to a familiar condiment and lends enough sweetness to sneak in more produce. Though salsa is made almost entirely of fruits and veggies, most kids have no problem scarfing it down when served with chips. So why not add in as much plant goodness as you can?
Before we get into the recipe, let’s take a look at the benefits of our star ingredient, the pineapple.
Pineapple: Considered a citrus fruit, pineapple is full of vitamin c, which helps support the immune system. An amazing enzyme found in pineapple, bromelain, has been linked to improved digestion, reduced inflammation, and even reduction of sore throat and coughs during illness! Pineapple also contains vitamins b1 and b6 which are great for energy production and free radical defense in the body.
Are you ready for some tropical goodness?
- 1 red onion
- 5 Roma tomatoes
- 1 cup fresh pineapple
- 1 bell pepper, seeded (I used ½ red and ½ orange)
- 2 cloves garlic
- 1 jalapeño, seeded and deveined (use 2 if you want it spicy)
- ¼ cup cilantro, chopped
- Juice of 2 limes
- ¼ tsp salt (or to taste)
- ¼ tsp fresh cracked black pepper
- Pinch of ground cumin
- Finely dice the first 6 ingredients (I use a nifty “onion chopper” I got at Wal-Mart to make perfectly uniformed diced veggies in a fraction of the time!)
- Add in the cilantro, lime juice, salt, pepper, and cumin. Stir well to combine
- Keeps in the fridge in a glass jar for about 5-7 days. Makes about 4 cups.
Do you ♥ salsa as much as I do? What’s your favorite way to eat salsa? Comment below!