What's better than salsa in the summer? Salsa that you can make yourself. Am I right when I say that food tastes better once you finish cutting everything up, measuring it out, and stirring it all together? A job well done with a sweet and spicy reward.
This pineapple salsa is ridiculously easy to make. Trust me, if I can do it, so can you.
Honestly, the hardest part about this whole entire recipe is cutting the pineapple. Who knew that you had to twist off the crown? I definitely didn't, and I struggled with it (ha!), but I'm a little weaker than the average person. No more skipping arm day for me!
What you need:
1/2 whole pineapple (about 2 cups)
1 14.5 oz can of petite diced tomatoes
1 jumbo jalepeño
1/2 large red onion
1/2 large bunch of cilantro
juice from 1 lime
Chop everything up and combine them in a large bowl. Let it "rest" for about 30 minutes in the refrigerator so all of the flavors can mix together. Then enjoy!
In the afternoon, I enjoyed mine with "homemade" tortilla chips. Another easy option: preheat the oven to 350 degrees Fahrenheit, cut tortillas (I used taco sized flour tortillas) three times into 6ths, spread them out on a baking sheet sprayed with cooking spray, spray the chips again, sprinkle them with salt, and then bake for about 5 or so minutes until they're crispy and golden-brown. SO easy to make and SO yummy to eat!
And then because I couldn't get enough, I put it on the grilled chicken I had for dinner. And then again today, I put it on a black been burger.
Y'all. This salsa. You won't regret making it.