We rarely purchase salsa a store anymore. In fact the kids love to chop and make their own versions of salsa. One likes it less hot while the other child likes to see how hot we can stand it.
I am sharing my recipe for Pineapple salsa, but to tell you the truth I use the same recipe for tomato salsa and corn salsa by swapping out the main ingredient.
1 can pineapple chunks or one whole fresh pineapple (diced)
1 small red onion, diced
1 clove garlic, chopped fine
1 Red bell pepper, diced
1 green bell pepper, diced
1 jalapeno pepper , diced
2 tablespoons coriander leaves , chopped
1 tablespoon lime or lemon juice
Salt, to taste
drizzle of olive oil
Chop all ingredients to desired size. Place in serving bowl. Stir to combine. Let set for 15 minutes before serving.
Swaps: You can swap out the pineapple for, fresh diced tomatoes, peaches, mangos, or strawberries. You can also swap out the red onion for a shallot.
Additions: You can also add a can of drained and rinsed black beans or fresh corn cut off the cob or defrosted sweet corn.
Flavor enhancers: Try roasting the ingredients before chopping and mixing
Serve with chips or as a topping over baked fish, shrimp, scallops or chicken.
For dessert salsa, try using strawberries and cinnamon and sugar chips.
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