Easy Pineapple Salsa

Pineapple Salsa CoverA 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.






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