It’s salsa →→→ gone tropical.
Sure, fresh pineapple is deliciously perfect on its own but turn it into a juicy, sweet and spicy mix, and your salsa game is on another level.
A couple weeks ago, I spent the weekend with my mom and we planned to have a girl’s night with snacks and movies. We picked up fresh pineapple salsa along with tortilla chips and wine (we should have made margaritassss) and goodies from the store. I’m always weary of store-bought dips/salsa’s and the pineapple salsa definitely wasn’t organic but what can you do. It was super fresh and not in a jar and something I’ve never tried before. We got home and chatted in the kitchen and before we knew it, the entire container of salsa was gone..
I knew I had to recreate the yumminess on the blog! So I can’t take all the credit for this recipe but it was too damn good not to recreate and share.
I’m always looking for new creative ways to change up my favorites – with chips and salsa being high up on that list, especially now that summer is FINALLY HERE! I don’t think I’ve eaten the same thing two days in a row – ever – because I’m always trying new recipes and combinations to share with you lovelies. Except for breakfast, maybe (where are my overnight oat lovers at) but salsa is one of the easiest creations to play around with. Everyone has their favorite “kind” of salsa, it’s either mild, medium, hot, sweet, savory, green, red – ya know?!
Some may be skeptical of a colorful, fruity and so called “sweet” salsa but I’m telling you – it’s like a little fiesta for your tastebuds with all the elements. My mouth is watering just thinking about the taste.
Medium-Hot with a tiny jalapeño kick (optional but highly recommended)
Yep. You can throw it together in no time. I can picture this Raw Vegan Pineapple Salsa over tacos, in spring rolls, over a black bean salad, with chips (duh), by the spoonful – anything goes because it’s easy and versatile. Totally essential for summer nights.
Especially Margarita nights.
Have I convinced you yet?
- 2 cups fresh pineapple, diced small (about 1/2 of a pineapple)
- 1 red bell pepper, diced small (about 1 cup)
- 1/3 red onion, finely diced (about 1 cup)
- juice from 1 lime
- 1/4 cup fresh cilantro, chopped
- 1/4 piece of a jalapeño, finely diced (optional)
- sea salt, to taste
- Mix all ingredients in a medium-sized bowl.
- Refrigerate leftovers for up to 2 days.