Sweet Spicy Jalapeno Pineapple Salsa (using canned pineapple)
A great combo of sweet and spicy, this is my go-to recipe to serve as a topping for my simple grilled meats. It's also a great stand alone salsa and a great candidate for serving with tortilla chips as a dip. Using canned crushed pineapple, this Southwestern salsa recipe is ready in 10 minutes.
Servings 3 cups
Calories 155kcal
Ingredients
- 20 ounce Canned crushed pineapple well drained
- 2 medium Jalapeno peppers deseeded, deveined and minced
- ½ cup Fresh cilantro chopped
- 1 cup Red Onion chopped
- 1 Tablespoon Rice Wine Vinegar or White Vinegar
- 1 Tablespoon Sugar
- ½ teaspoon Kosher Salt
- ¼ to ½ teaspoon New Mexico Red Chile Powder Chimayo Chile Powder preferred
Instructions
- Chop onion, jalapeno pepper and cilantro. Drain crushed pineapple and add all ingredients to a large bowl.
- Use a spoon to stir and combine ingredients.
Notes
Tips For Success
- To avoid watery salsa, drain the pineapple thoroughly, in a colander in the sink. I even like to use a paper towel to pat the top of it as it drains to remove excess moisture.
- Let it sit 10–15 minutes before serving.
- Practice those knife skills. Uniform chopping of the onion and jalapeno pepper will yield even and balanced bites for a better flavor experience.
Nutrition
Calories: 155kcal | Carbohydrates: 39g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 396mg | Potassium: 353mg | Fiber: 4g | Sugar: 34g | Vitamin A: 426IU | Vitamin C: 34mg | Calcium: 47mg | Iron: 1mg
