Pineapple Mint Jalapeno Salsa

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