A friend of mine made this for us recently and served it over pinto bean-filled corn tortillas. My husband liked it so much he wanted to know if I could make him some, and of course, I could, it’s just one of those condiments/toppings that I forgot about. Typically you would find this perfect for a hot summer day with tacos or topping a colorful rice dish, but it’s blustery cold for Southern California (really) and has been a very rainy month. However, I found that pineapples must be in season right now because big, beautiful ones are on sale at Sprouts (2 for $5) so now is a perfect time to try this.
This salsa is sweet, tangy and a little spicy and is a refreshing change-up for the winter or summer menu. We served it heaped on top of my cauliflower taco meat recipe and really liked it.
EASY PINEAPPLE SALSA (Makes about 2 1/2 cups)
- 2 Cups Fresh Pineapple Diced (I wouldn’t recommend canned)
- 1/4 Cup Red Onion Diced
- 1/4 Cilantro Diced
- 1 Jalapeno (I used a pretty large one)
- Juice of 1/2 Lime (or more depending on how tangy you want it)
- 1 TBSP Honey (Optional) I didn’t use, but my pineapple was perfectly ripe so if you find your salsa too tart, you could add some honey or agave to tone done the tartness
- Pinch of salt
Combine all in a bowl and stir gently, taste and adjust sweetness/tartness by adding more lime or sweetener of your choice. Chill and serve over tacos of your choice, rice dishes or beans.