Pineapple Salsa

    Pineapple salsa makes me happy. I don't know what it is about this salsa, but I love it so much! It must be the sweet, salty and fresh taste that takes most dishes to the next level. It is also nice that most salsas, whether tomato based or fruit based, are virtually allergy free. Many of my salsas are gluten free, dairy free, egg free, nut free and soy free. In a home that is cautious of certain foods...fresh salsas are always welcome.

    This pineapple salsa is fresh, flavorful and addicting.  I know that it will hit the spot on those hot days of summer, and the dreary days of winter. It is a great recipe for summer cooking and is a piece of cake to throw together. Just wash and roughly chop a bunch of produce and the food processor does the rest. 

    This sweet and spicy salsa tastes even better after at least 1 hour in the refrigerator and can be made up to 1 day ahead. However, the yellow pineapple may turn slightly pink because of the red pepper. One last note: if you're not a fan of cilantro don't let that stop you, just omit it.

Pineapple Salsa
adapted from Cook's Country


1 fresh pineapple, peeled, cored and chopped (about 3 1/2 cups)
1 red bell pepper, seeded and chopped coarse
2 jalapeno chiles, seeds and ribs removed, chiles chopped coarse
1 clove garlic
1/2 red onion, chopped coarse
1/4 cup packed fresh cilantro
1 lime, juiced
kosher salt and black pepper


Working in a couple batches place garlic and jalapeno in food processor or blender and pulse until minced. Next place 1/2 pineapple, 1/2 red bell pepper, onion and cilantro in food processor or blender and pulse until coarsely chopped (make sure to leave it a little chunky) to salsa-like consistency. Pour salsa into a bowl. Pulse the rest of the pineapple and red bell pepper until coarsely chopped and add to the bowl of salsa. 


Stir in lime juice, and salt and pepper to taste. Serve with chips, on pork tacos, or with scrambled eggs. Addicting!