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!
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)
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!