I adore salsa of any kind and can make a meal out of it. No shame in chips and salsa for dinner for me.
This easy salsa is ready in 5 minutes and I prefer homemade salsa because I control the ingredients. It tastes like a tropical vacation.
I used DOLE Frozen Pineapple Chunks, yellow bell peppers, Roma tomatoes, red onion, cilantro, lime juice, salt, and pepper. A healthy, clean, and simple ingredient list that packs big time flavor and texture.
Add a serrano pepper if you want to crank up the heat. My family prefers yellow peppers, but you can use any color.
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The salsa is awesome with tortilla chips of course.
I adore salsa of any kind and can make a meal out of it and I especially love fruity salsa. There's something about the sweet and savory element that I can't get enough of. This easy salsa is ready in 5 minutes and I prefer homemade salsa because I control the ingredients. Pineapple Chunks, yellow bell peppers, Roma tomatoes, red onion, cilantro, lime juice, salt, and pepper. A healthy, clean, and simple ingredient list that packs big time flavor and texture. The salsa is awesome with tortilla chips and will complement most any Mexican recipe.
Yield: about 3 cups
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
- 1 1/2 cups DOLE Frozen Pineapple Chunks, thawed, drained, and diced small
- 1 to 1 1/2 cups bell pepper, seeded and diced small (from about 1 small bell pepper; I used yellow, use your favorite color)
- 1 medium Roma tomato, diced small
- 1/2 cup fresh cilantro leaves, finely chopped
- 1/4 cup red onion, peeled and diced small
- about 2 tablespoons lime juice, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- pinch granulated sugar, optional and to taste
- To a large bowl, add all ingredients, stir to combine, taste, and check for flavor balance. Make any necessary tweaks based on personal preference, i.e. more salt, pinch of sugar, etc. Serve immediately or cover, refrigerate, and serve chilled. Salsa will keep airtight for up to 5 days in the fridge, noting that it will become more watery as time passes as the produce releases its natural juices. I prefer it about 4 to 12 hours later, after the flavors have married and it's been chilled.
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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