Wednesday, June 8, 2016

Pineapple Salsa

Salsa is one of my all-time favorite foods. I love all kinds of salsa, but my favorite kind for warm summer days is fruit-based salsa. It's so light and refreshing, and feels way healthier! (Not to say that regular salsa is unhealthy... I'm pretty sure any food that involves fresh tomatoes, onions, cilantro and lime juice is pretty healthy.)

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 jalepeƱo
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.

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