Fresh Pineapple Salsa
By America's Test KitchenPublished on November 3, 2011
Yield
Serves 12 (Makes about 3 cups)
Ingredients
1 fresh pineapple, peeled, cored, and chopped coarse (about 3 ½ cups)1 red bell pepper, seeded and chopped coarse2 jalapeno chiles, seeds and ribs removed, chiles chopped coarse1 clove garlic, minced½ red onion, chopped coarse¼ cup packed fresh cilantro or parsley2 tablespoons lime juice Plantain or blue corn chips
Before You Begin
Make-Ahead Note: This sweet and spicy salsa tastes even better after at least 1 hour in the refrigerator and can be made up to 1 day in advance.
Instructions
- Working in 2 batches, pulse pineapple, bell pepper, jalapeños, garlic, onion, and cilantro in food processor or blender until coarsely chopped to salsa-like consistency. Stir in lime juice and salt and pepper to taste. Serve with chips.
Yield
Serves 12 (Makes about 3 cups)Ingredients
1 fresh pineapple, peeled, cored, and chopped coarse (about 3 ½ cups)
1 red bell pepper, seeded and chopped coarse
2 jalapeno chiles, seeds and ribs removed, chiles chopped coarse
1 clove garlic, minced
½ red onion, chopped coarse
¼ cup packed fresh cilantro or parsley
2 tablespoons lime juice
Plantain or blue corn chips
Ingredients
1 fresh pineapple, peeled, cored, and chopped coarse (about 3 ½ cups)
1 red bell pepper, seeded and chopped coarse
2 jalapeno chiles, seeds and ribs removed, chiles chopped coarse
1 clove garlic, minced
½ red onion, chopped coarse
¼ cup packed fresh cilantro or parsley
2 tablespoons lime juice
Plantain or blue corn chips
Ingredients
1 fresh pineapple, peeled, cored, and chopped coarse (about 3 ½ cups)
1 red bell pepper, seeded and chopped coarse
2 jalapeno chiles, seeds and ribs removed, chiles chopped coarse
1 clove garlic, minced
½ red onion, chopped coarse
¼ cup packed fresh cilantro or parsley
2 tablespoons lime juice
Plantain or blue corn chips
Why This Recipe Works
Our Fresh Pineapple Salsa recipe is a welcome respite from tired tomato salsa versions. For the proper texture, we chopped the ingredients coarse, then pulsed them in a food processor. For this salsa, we prefer fresh to canned pineapple; the latter proves too sweet and soft-textured.
Before You Begin
Make-Ahead Note: This sweet and spicy salsa tastes even better after at least 1 hour in the refrigerator and can be made up to 1 day in advance.
Instructions
- Working in 2 batches, pulse pineapple, bell pepper, jalapeños, garlic, onion, and cilantro in food processor or blender until coarsely chopped to salsa-like consistency. Stir in lime juice and salt and pepper to taste. Serve with chips.
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