How to Make Salsa with Pineapple
This salsa is simple to make and comes together quickly. You will need a ripe pineapple (check below for our tips on choosing them) and a ripe avocado. We like everything to be cut pretty small. For the pineapple, you will need to peel and remove the core. When you cut pineapples, start by removing each end. Then, use your knife to cut away it’s skin/peel – just follow the pineapple’s curve from top to bottom. Cut the pineapple into quarters and use your knife to cut away the inner fibrous core. From there, you can cut into small pieces for the salsa. We also add onions to the salsa, but before we do, we like to “deflame” them. This tames down the “raw-ness” of the onion. Just add the diced raw onions to a bowl with warm water and set aside for about 5 minutes. Drain and rinse them and you’re ready to add them to the pineapple salsa. For the spicy part of this recipe, we use jalapeño peppers. Depending on how spicy you want your salsa you can add multiple peppers or not. Also, by removing the membrane (white part) and seeds, the pepper will be less hot. For a medium spice level, we add two jalapeños with their seeds and membrane removed.
Tip: How to Choose Pineapples
This lovely pineapple upside-down cake recipe that’s extremely simple to make.Try this easy roasted salsa verde recipe with lots of flavor thanks to roasted tomatillos, peppers, and garlic.Try our fresh tomato salsa (also known as pico de gallo) with tomatoes, onion, and cilantro.This is the very best avocado salad! I eat it by itself, add it to larger salads, and even use it as a chunky salsa.We also love swapping some of the mayonnaise in our regular egg salad recipe with avocado for this easy avocado egg salad.
Recipe updated, originally posted June 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne 2 jalapeños, or to taste 1 medium pineapple, peeled, core removed and cut into 1/4-inch pieces (5 cups) 1 medium avocado, peeled and cut into 1/4-inch pieces 1 lime, zested and juiced 1/3 cup loosely packed cilantro leaves and tender stems, chopped 1/4 teaspoon sea salt 2Depending on how spicy you want the salsa to be, deseed and remove the white membrane of one or both jalapeños. Or for a mild-medium salsa remove the seeds and membrane for both peppers. Mince the jalapeños finely. 3Toss pineapple, avocado, red onion, jalapeños, lime zest, lime juice, cilantro, and the salt to a large bowl until well mixed. Taste then adjust with more salt if necessary.
