Recipe: Pineapple Salsa

(Image credit: Kelli Foster)

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 jalapeño or two. It’s mostly sweet, cool, and refreshing, with snappy red peppers alongside the juicy pineapple. Those who love a good salty-sweet combination will like this with extra-salty chips.

(Image credit: Kelli Foster)

Tester’s Notes

I think the reason fruit salsa, like this one, speaks to me — well, besides the sweet and savory thing, because that just gets me every time — is the chunky texture. Soupy salsa just doesn’t cut it for me. I want to load each chip with a salsa that has some substance, like mini bite-sized pieces of pineapple, peppers, and onions.

I made one small deviation from the recipe. In the name of making a chunkier salsa, I opted to mince and dice the ingredients, rather than shred them with a food processor, as originally suggested in the recipe. I added both options depending on how you like your salsa.

If you have the time, I recommend making this salsa the day before you plan to serve it. It’s one of those foods that gets even better and more flavorful as it sits. But rest assured, you’re not missing anything by serving it immediately after tossing it together. I should know — I ate almost a third of it right off the bat.

Kelli, July 2015

Pineapple Salsa

About 3 cups

2 cups fresh pineapple chunks
1 medium red bell pepper
4 green onions, green part only
1 cup fresh 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 chunks into tiny cubes. Shred the bell pepper, green onions, cilantro, and garlic with the spices in a food processor, or slice them into tiny cubes like the pineapple.

Combine all the ingredients in a bowl and toss gently. Garnish with more cilantro and serve. Salsa will keep refrigerated for 1 week.

This recipe has been updated — first published July 2007.