Sweet and spicy, this salsa is the perfect companion for whole grain chips, grilled meats or fish.
- 1 can (20-ounces) pineapple tidbits packed in 100% juice
- 1/4 medium red onion
- 1 medium jalapeno
- 1 medium lime
- 1/4 bunch cilantro
- 1/2 teaspoon salt
- Wipe off top of pineapple can. Drain pineapple. Place in medium bowl. Wash jalapeño, lime and cilantro.
- Finely chop red onion. Finely chop jalapeño, removing seeds and membranes.
- Blot cilantro with a clean towel to dry. Remove the leaves from the stems and roughly chop.
- Cut lime in half and squeeze the juice into the bowl with pineapple, taking care to remove seeds. Add onion, jalapeño, cilantro and salt. Stir to combine.
- Keep refrigerated until serving.
Smart Shopping Tips
- Fresh pineapple can be used instead of canned. Use two cups of chopped, fresh pineapple.
- When buying a fresh pineapple, look for a golden color and fresh green leaves. It should smell sweet and the skin should give lightly to pressure.
- When buying jalapeños, you can tell by looking at them how old they are. Young peppers will be smooth with no lines and will not be as hot. White or brown lines (also called cracking or stretch marks) are an indication that the pepper is older or has been stressed by hot weather and may have more heat.
- Try using mango (fresh or frozen, thawed) instead of pineapple.
- Try any combination of sweet and hot peppers.
- Add some finely diced tomatoes for color.
- Serve with whole grain tortilla chips or alongside burgers, grilled meat, chicken or fish.
- Use drained pineapple juice in a smoothie.