Pineapple Mint Jalapeno Salsa
Bright and refreshing and an intriguing condiment to use in all kinds of ways.
Makes 2 1/2 cups
Serving Size: 8
Salsas became crazy popular in this country years ago, but because they are SO GOOD their popularity never waned (and that’s just here in the U.S.—it’s not like there was a question in Mexico, for example. There probably wasn’t a moment where people said “should I serve pico de gallo, or is that just too 1990?”).
Salsa means “sauce” in Spanish, and the most basic version is chopped fresh tomatoes, onions, and some kind of chili, maybe some lemon or lime juice as well. It’s commonly served with chips before a meal, but you should absolutely think of salsa as a condiment for all kinds of dishes, from a burger to scallops, and you should absolutely think beyond tomatoes.
This so, so pretty colorful salsa is truly refreshing, even with the kick from the jalapenos (and of course the amount of jalapeño can be adjusted as desired). The sweetness of the pineapple is a bright surprising base. If you can use two different colored bell peppers, the salsa gets just that much more colorful, but if you want to just use one pepper of any color that’s absolutely fine, too.
Try this atop quesadillas, or a simply grilled chicken breast, or slices of roast pork. Next to teriyaki beef skewers, or spooned on a pulled pork sandwich. Or just serve it with pita chips for a bright appetizer.
If you don’t feel like neatly dicing the ingredients, just give them a rough chop—it might not look as elegant but it will taste exactly the same.
And if you are making fried green tomatoes piling this on top was just a slice of early summer heaven.
Other change-of-pace fruit salsas:
- Tropical Fruit Salsa
- Spicy Pear and Cilantro Salsa
- Citrusy Mango Ginger Salsa
- Corn, Cucumber and Cantaloupe Salsa
- Peach and Roasted Pepper Salsa
Pineapple Mint Jalapeno Salsa
- 2 cups ¼-inch diced fresh pineapple
- 1/2 cup ¼-inch diced yellow, red, orange or green bell pepper (prefereably a combination of two colors)
- 1 to 2 tablespoons chopped mint
- 1 teaspoon minced fresh jalapeno
- 1 tablespoon fresh lime juice
- Kosher salt to taste
1. In a medium bowl add the pineapple, bell peppers, mint, jalapeno, lime juice and salt and stir gently until well combined.
This salsa reminds me of the Mexican Pineapple Salad from Gourmet magazine which is delicious!
http://www.gourmet.com/recipes/2000s/2009/02/mexican-pineapple-salad
Ooh that one has jicama and avocado. Must try that recipe! Yum.
The salsa sounds tasty.
Congratulations on the VOTY.
My holiday weekend is going to include a couple of your recipes: the Simple Herbed Grilled Chicken and Asian Ribs are on the menu. Probably the deviled eggs, too.
hooray!