Spicy Pineapple Salsa Recipe - Fresh, Crisp and Delicious! Super quick and Easy.

It's almost fall, my favorite time of the year! Pumpkin spice, cinnamon, squash and of course canning season! This is one of my favorite salsa recipes and not only is slightly spicy, touch of sweet, but also tangy from the pineapple. Don't worry, this recipe is super simple and easy and you can whip it up in no time at all!

Fresh Spicy Pineapple Salsa

If you want to snag some of these stickers for your own canning, you can find them here!

Now I must admit, this isn't my original recipe. This is a family recipe that was passed down to me from my Father, its always been a huge hit in my household growing up and now a popular recipe I use every fall!

The great thing about salsa, is you can substitute almost anything in this recipe! I was fortunate enough to have my own/small raised garden bed where I grew mostly peppers this year that I utilized in this recipe. However you can use whatever peppers your prefer or what is currently in season at your local grocery store. Same thing goes for tomatoes and your citrus/acid preference.

Fresh Pineapple Salsa

Author: Lauren Cox Prep Time: 20 Minutes

Total Time: 20 Minutes Yields: 3 1/2 Cups

Category: Salsa Method: By Hand Cuisine: Mexican

INGREDIENTS:

• 6 Roma Tomatoes

• 1/2 Ripe Pineapple (If you pull the leaves out from the top and it practically falls out, it is ripe! If you have to tug or you force, not ripe)

• 3 Jalapeños with the seeds ( Hack: if you only have pickled jalapenos, you can use those instead but add a few more than the recipe calls and add a little juice for some extra spice)

• 1 White Onion

• 1 Bunch Cilantro

• 2 Limes

• 1 tbs Minced Garlic ( I used minced garlic in a jar)

• Splash of White Vinegar (Acts as a preservative )

• 1 tsp Cumin (to taste)

• 1 tsp Salt

• 1 tsp Cayenne

• 1 tsp Black Pepper

• 1 tsp Paprika

1. I prefer to use a food processor to cut/dice all my veggies but if you prefer to have larger chunks in your salsa, id recommend you dice all your ingredients by hand.

2. I cut all my veggies in quarters and put into my food processor along with my garlic, lime, cilantro and vinegar then put into a large bowl.

3. Then cut and dice up your pineapple and add 1/2 of the pineapple into your bowl, you can add more later if you feel like your salsa needs more sweetness or tanginess.

4. Add all your spices to taste. I also like to add jalapeno powder if I need a little more spice.

Store in a air tight container, jar, chill and enjoy!

I honestly don't know how long your salsa will last in your fridge, we never make it far enough for the salsa to go bad. Normally I am lucky if there is any salsa left by the end of the weekend!

But you can always can any extras and that will last 1-2 years in a dark cool storage.

This is also a huge hit for Superbowl parties, football games and family game night!

Uses for Pineapple Salsa

• Serve it with corn tortilla chips as a party appetizer, maybe paired with guacamole or avocado dip and queso?

• Serve it on tacos or nachos

• Serve it with any fresh, Mexican-themed meal.

• Serve it on lettuce or treat it like a salad and eat it straight out of the bowl—it’s that good.

Craving more fresh salsas? Here are a few of my favorites:

• Green Chile Avocado Salsa

• Smokey Salsa

  
  

Please let me know how you like this salsa recipe in the comments!

Yummy fresh pineapple salsa!