This salsa is a snap to make. It’s best to make it a few hours ahead if you can, just to allow the flavors to develop. I used half of a jalapeno, but use the whole pepper if you enjoy more spice. We served this with Cuban black bean tacos and sangria. Happy summer!
- 2 C. fresh pineapple, diced
- 1/4 C. red bell pepper, diced
- 1/2 – 1 jalapeno, seeded and minced
- 1/4 C. red onion, diced very small
- 4 cloves garlic, minced
- 1/2 C. loosely packed cilantro leaves, chopped
- zest and juice of one lime
- 2 t. sugar
- salt and pepper to taste
Combine all ingredients in a bowl and season to taste. Cover and refrigerate for a few hours before serving.
This dish is delish! Phenomenal!
Thanks! I’m so glad you liked it.
Carrie, can you tell me about the tacos you use this salsa with? Are there other things that it might be good with? Planning a party with a tropical theme and thought this would be good along with your polynesian meatballs…Any thoughts…thanks, have been enjoying all your yummy ideas. Devon
Hi Devon. The tacos were made with black turtle beans that I seasoned with cumin, cilantro, garlic, onion, and chili powder. The salsa would be great with some grilled pork chops or grilled chicken- maybe with a teriyaki sauce? A tropical theme is a great idea- what about Hawaiian style pulled pork? You could make it in the crock pot and serve it with romaine lettuce leaves for rolling it up – like a wrap. I hope that’s helpful, have fun!
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