Spring has sprung here in Augusta, Georgia. Well, I suppose we didn’t really have a winter here but, who’s complaining?
When warmer weather arrives, I start to think of ways to incorporate fresh fruit into our meals. After a season of warm, comforting and savory dishes, I love to lighten things up a bit by adding fruit such as strawberries, blueberries, melons and pineapple to my recipes.
Fresh tomato salsa is a staple at our home and I almost always have all the ingredients on hand to whip up a batch. However, this flavorful pineapple salsa is a new favorite. I used to occasionally pick up a container of Whole Foods house made pineapple salsa. Then I realized that it would be super easy to make it at home myself and a lot less expensive too.
This salsa is so very versatile and you can use it…..
- As a topping for grilled salmon.
- As another nutritional ingredient to your dark salad greens.
- As a condiment for any Tex Mex inspired dish such as fajitas, tostados, or a healthy burrito bowl.
- Or….It is just perfect all by itself with blue corn chips.
Spring is the perfect time to try this beautiful and colorful salsa. Make a batch to have on hand for your Masters party or to share with guest as they drop by on the way to the course. It’s healthy and delicious with the bright yellow pineapple, green jalapeno and cilantro.
Green and Yellow? Why, this salsa even looks like spring in Augusta, Georgia.
|Pineapple Salsa|| |
- 3 cups of fresh pineapple, chopped
- ⅓ cup of red onion, finely chopped
- 1 fresh jalapeno pepper, seeds removed and finely chopped (Less if you prefer)
- ⅓ cup of fresh cilantro, chopped
- 2-3 Tbsp. of fresh lime juice
- 1 Tbsp. of extra virgin olive oil
- 1 Tbsp. of honey or agave
- A pinch of kosher salt
- Peel a fresh pineapple using a large knife discarding the prickly outside and core. Or purchase a pre-cut fresh pineapple.
- Chop the pineapple and place into a medium mixing bowl.
- Finely chop the red onion and place into the bowl with the pineapple.
- Slice the fresh jalapeno vertically and using a small paring knife, remove seeds and stem. Finely chop...being careful to wash hands afterward or wear gloves. Place the jalapeno into the bowl also.
- In a small bowl, whisk together the lime juice, olive oil and honey or agave. Pour into the mixing bowl and toss with the other ingredients to coat well.
- Add a pinch of salt to taste and stir again. If you prefer, add a bit more lime juice or honey
- Allow to set aside for at least an hour, stirring occasionally, before serving.
- Will keep in the refrigerator for 2-3 days in a sealed glass container.