Pineapple Salsa
My vibrant pineapple salsa is a brighter, juicier version of pico de gallo ~ we serve it with chicken, steak, pork, and fish. But it's also the best excuse I know of to buy a big old bag of chips!
Servings: 16 servings
Ingredients
- 4 cups finely diced pineapple
- 1 jalapeño, finely minced
- 1 bunch cilantro, leaves and top stems only, minced
- 2 thin slices red onion, minced. Use more to taste.
- juice of 1/2 lime, more to taste
Instructions
- Finely dice about 4 cups of fresh pineapple.
- Put the diced pineapple in a large bowl.
- Finely mince the jalapeños and add them to the bowl. If you'd like less heat you can use half a pepper, or remove the pith and seeds first. I like to use the whole pepper, seeds and all. Note: Jalapeños vary in their heat, so add to taste.
- Add chopped cilantrol to the bowl. I lop off the top of a bunch of cilantro and chop the leaves and fine stems. If you wash your cilantro, be sure to get it as dry as possible before chopping.
- Add finely diced red onion. Again, add this to taste.
- Add the fresh lime juice and toss. Taste to adjust any of the ingredients. I didn't feel that it needed salt, but add if you like.
- Refrigerate until needed. Will keep 1-2 days but is best the same day.
Nutrition
Calories: 22 kcal · Carbohydrates: 6 g · Protein: 1 g · Fat: 1 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Sodium: 1 mg · Potassium: 54 mg · Fiber: 1 g · Sugar: 4 g · Vitamin A: 42 IU · Vitamin C: 21 mg · Calcium: 6 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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