Pineapple Salsa Recipe
This recipe makes a wonderfully tasty pineapple salsa, which can be served with chips or alongside seafood, or a fish-based Mexican recipe. For an extra spicy pineapple salsa recipe, you can use two jalapeños instead of one. Remember to wash your hands after handling the jalapeños. Cutting jalapenos and then rubbing your eye is not a good combination! Also, it is a good habit to get into, washing your hands after handling chilies. If you are going to make other Mexican food recipes, it is good to know.
This pineapple salsa recipe is best served the same day as it is made but it will keep for a day in the refrigerator if you happen to have leftovers. Tomato salsas and other savory salsa recipes tend to stay fresh for much longer than fruit salsas because fruit naturally has a shorter shelf life.
This refreshing pineapple salsa can be made in a food processor if you prefer a smoother texture. Smooth salsa is good served with chicken or fish. If you want to, you can include more mandarin orange segments and less pineapple for a more orange-flavored salsa. It really depends what you want to serve it with and your personal tastes.
The pineapple and mandarin orange used in this recipe are canned, so perhaps you already have some cans in the store cupboard. The other ingredients, namely the tomato, bell pepper, onion, jalapeño, lime, and cilantro, are best fresh, so see what you can find at the farmers’ market or grocery store, and you can combine your fruit with these salsa ingredients to make this lovely dipping sauce or condiment.
Dice the vegetables and toss them with the fruit and other ingredients to prepare this tasty fruit salsa. Decide whether you want it pureed, chunky or semi-pureed too. This depends how you plan to serve it, as a sauce, dip or otherwise, and also what texture of salsa you personally like best.
- 25 oz canned, crushed pineapple in juice
- 5 oz canned mandarin orange segments
- 1 tomato
- ½ red bell pepper
- ¼ cup red onion
- 1 jalapeño, deseeded and minced
- 6 sprigs cilantro
- Juice from a lime
- Drain the canned fruit and cut the mandarin segments into small pieces.
- Slice the tomato and bell pepper into ¼ inch chunks.
- Dice the red onion.
- Combine all the ingredients in a bowl and serve with chips or alongside a chicken or fish dish.
Pineapple and mandarin orange salsa is a versatile treat. Suitable for spreading on bruschetta or crackers like you can see in this photo, or equally delicious as a dipping sauce for corn chips or served alongside grilled fish or chicken, there are plenty of tasty possibilities for this. Feel free to swap the pineapple for mango, leave out the jalapeño, or make any other changes to wish, to get the flavor exactly as you want it. Only the fruit is canned, and that gives it a nice soft texture. The other ingredients are all fresh. This is a vivid colored salsa offering visual appeal as well as the ability to make your mouth water.
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