Pineapple Salsa

There is a whole spectrum of salsa that exists in the world — no matter your culinary need, you’ll be able to find a salsa to match. Sometimes you need a more savory option like this easy blender salsa, while some days call for a creamy avocado salsa, and then there will be days you need a little sweet heat — that’s where pineapple salsa comes in.

Ripe pineapple is combined with mild peppers like jalapeño and serrano, which provide a subtle combination of sweet heat. Diced red bell pepper adds crunch and a pop of color. Red onion and a little bit of garlic help balance the savory flavor profile, while the addition of lime juice brightens the flavor. To finish, chopped cilantro leaves are folded into the salsa, imbuing it with an herbaceous quality. 

For those who don’t like cilantro, you can substitute with fresh oregano. As for the fresh chiles, you can swap in a fresno chile or habanero pepper, as well as use more or less depending on how much heat you like. 

One of the most important things to consider when making pineapple salsa is the ripeness of the fruit — you want a very ripe pineapple. If you are purchasing your pineapple from the grocery store, a place where pineapples are notoriously underripe, it may require a little planning ahead to execute this salsa. 

There are a few indicators to look for when choosing the best pineapple for your salsa. First, look at the color of the fruit. If the flesh appears yellow under the tough outer layer, that is a good sign your fruit will be sweeter. If it looks brown or even greenish, you’ll need a few days for the fruit to come to full ripeness, but it’ll be worth the wait. Another good indicator of ripeness is to tug on a frond; it’s a good sign if it easily releases. Lastly, use your nose and give the fruit a big whiff. Does it smell sweet? If so, then it’s ready.

When cutting into the pineapple, remove the tough outer layer to reveal the juicy yellow flesh. Be sure to remove any bits of the outer layer, as well as the seed pockets that exist just below the surface. Doing this will eliminate any seeds from landing in your salsa and potentially cracking a tooth.