Pineapple Salsa
Servings: 12 servings
Calories: 25cal
Equipment
- Chop wizard optional for chopping veggies
Ingredients
- 2 cups fresh pineapple rings chopped. about 10 rings
- 1 cup chopped red bell pepper 1 pepper seeded
- ½ cup chopped red onion half of a small red onion
- 3 Tablespoons chopped jalapeno 1 pepper, seeded
- 1 ¾ cup chopped tomatoes 2 tomatoes
- 1 clove garlic
- ¼ teaspoon salt
- ¼ teaspoon cumin
Instructions
- Roughly chop all fruits and vegetables and toss with the salt and cumin.2 cups fresh pineapple rings, 1 cup chopped red bell pepper, 1/2 cup chopped red onion, 3 Tablespoons chopped jalapeno, 1 3/4 cup chopped tomatoes, 1 clove garlic, 1/4 teaspoon salt, 1/4 teaspoon cumin
- For a smoother salsa, you can toss everything into a food processor and give it a quick blitz until it reaches your desired consistency.
- Cover and refrigerate until chilled, about 1-2 hours or up to 24 hours. The longer it sits, the better!
Notes
- A chop wizard will make dicing all the veggies much quicker.
- Save the pineapple rind and scoop out any remaining pineapple if you'd like to serve it in a pineapple boat!
- Roma tomatoes are my first pick for all chunky salsas, as they're meaty, not as watery, and hold up really well. But just about any kind of tomato will work here! Remove the seeds to avoid a soggy salsa.
- If you don't want a spicy salsa, remove the pith and seeds from the jalapeno, or omit it all together.
- You'll only need 1 fresh pineapple to yield 2 cups chopped, with some extra for snacking on. I wouldn't recommend using canned pineapple, as it's truly the star of the recipe and deserves to be served fresh! A pineapple corer will make chopping it up much easier.
Nutrition
Serving: 1serving | Calories: 25cal | Carbohydrates: 6g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 51mg | Potassium: 128mg | Fiber: 1g | Sugar: 4g | Vitamin A: 627IU | Vitamin C: 37mg | Calcium: 9mg | Iron: 0.2mg
