As far as flavor combinations go, sweet and spicy is my absolute favorite. Jalapeño margaritas? I’ll take two! I meant to post this recipe in time for all of your Cinco de Mayo celebrations but life has been so busy and full of change lately. I started a new full-time job, got married, and moved to a new house within two months! If I’ve been quiet on the blog lately, I hope these enormous occasions explain why. Hah! Luckily, this fresh pineapple salsa doesn’t go out of season anytime soon. It’ll add a burst of fresh flavor to your outdoor dinner table all summer long.
I discovered a new favorite food prep hack while testing this recipe. To de-seed a jalapeño, cut the pepper in half lengthwise and then use a melon baller to scoop out the seeds in one tidy swoop. It’s actually pretty satisfying! Removing the seeds from the jalapeños is an important step in this recipe because it keeps the salsa relatively mild. For a spicier pineapple salsa, keep some or all of the seeds.
What I love about this fresh pineapple salsa is that it gets better the longer it sits. The flavors marinate together and intensify as the salsa chills in the fridge, making it a great prep-ahead recipe. When you’re hosting a party or picnic, any work that can be done the night before saves time and stress the day of the event. Just drain off any juice that accumulates in the bottom of the bowl and give the pineapple salsa a quick stir before serving.
Have you ever added Tajin to the rim of your margarita glass? It’s an incredibly tasty seasoning blend made with mild chile peppers, lime, and salt. I added a sprinkle of Tajin to this pineapple salsa and it amped up the flavors in the best possible way. I highly recommend it if you can get your hands on some!
This pineapple salsa will add a burst of fresh flavor to your outdoor dinner table all summer long. Serve with homemade tortilla chips or on your favorite tacos!
Ingredients
Units
2cups fresh pineapple, small diced
1 to 2 jalapenos, seeds removed and finely chopped
1 small red bell pepper, small diced
¼cupred onion, finely chopped
1 tablespoon cilantro, finely chopped
2 teaspoons lime juice
Pinch of salt
½ teaspoon Tajin seasoning (optional)
Instructions
Combine the pineapple, jalapeño, red bell pepper, red onion, and cilantro in a medium-sized bowl.
Add the lime juice, salt, and Tajin (if using) to the bowl and toss to combine. Adjust flavors to taste. If your pineapple wasn’t particularly sweet, add ½ teaspoon of agave and stir it into the salsa.
Cover and refrigerate until ready to enjoy with homemade baked tortilla chips or on your favorite tacos!
This deeply seasoned vegetable pot pie has this amazing creamy white masala sauce that is flavored with from garam masala and other Indian spices! Topped with crispy, puff pastry rounds, this is a total comfort food casserole. (soy-free with nut-free and gluten-free options) originally published May 23 2017
This veggie pot pie has all things I love: creamy, spiced sauce; loads of veggies and greens; and it’s topped with crisp, flaky biscuity puff pastry.
It is so easy to put together. The sauce comes together really quickly in a blender. Then, chop your veggies or use frozen vegetables for an even easier pot pie. Top with your favorite made-ahead biscuit dough or puff pastry sheets cut into rounds.
The hardest part about making this veggie pot pie is waiting to devour it as it bakes. It makes the house smell so amazing!
The masala cream is a simple blender sauce with cashews, non dairy milk, and spices, and it’s super versatile. You can use it to make a white sauce curry, bring to a boil to thicken, and add roasted veggies, baked tofu, baked veggie balls, chickpeas, cooked soy curls, etc.
You can also make this casserole into individual portions in small ramekins with a biscuit on each. Just bake for less time.
No matter how you make this, it’s an easy, crowd pleasing, fun pot pie casserole. Wishing you all an amazing holiday season! If you’re looking for gifts for family and friends, do consider getting one of cookbooks!(some deals right now on some retailers).
Why You’ll Love Masala Veggie Pot Pie
easy blender sauce is full of flavor!
everything cooks in one baking dish
creamy sauce, tender veggies, and crisp, puff pastry crust
soy-free and nut-free with a gluten-free option
More Cozy Casseroles
Mushroom Parmesan
Lentil Rice Casserole with Chickpea flour Dumplings
Quinoa Black Bean Cheddar Casserole
Spinach Florentine Bake
Sheldperd’s Pie with Chickpeas, Veggies and Sweet Potatoes
Continue reading: Indian-inspired Masala Vegetable Pot Pie
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