Recipe: Pineapple Salsa

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One last salsa recipe for the month of July. This was a tester favorite - it went fast at the party we took it to. It's not spicy at all, although you can increase the heat by adding a pepper or two. It's mostly sweet, cool, and refreshing, with snappy red peppers alongside the juicy pineapple. Those who love the salty/sweet combination will like this on extra-salty chips.

Pineapple Salsa
about 3 cups

2 cups fresh pineapple, finely chopped
1 seeded red bell pepper
4 green onions
1 cup cilantro
2 cloves garlic
1/4 teaspoon chile powder
1/2 teaspoon cumin, or more to taste
1/4 teaspoon salt, or more to taste

Finely chop the pineapple by hand. Shred the bell pepper, green onions, cilantro and garlic with the spices in a food processor then gently toss with the pineapple. Garnish with more cilantro and serve.

Per serving, based on 2 servings. (% daily value)
0.4 g (0.6%)
0 g (0.2%)
23.3 g (7.8%)
2.8 g (11.1%)
16.4 g
1.4 g (2.8%)
302.9 mg (12.6%)