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Pineapple Jalapeño Salsa Recipe – Sweet & Spicy Perfection is a recipe that will have your taste buds singing. The salsa is made with fresh pineapple, jalapenos, cilantro, and lime juice. Read more in detail here: pineapple jalapeno recipes.
One of the best summertime treats is salsa. It combines wonderful, garden-fresh vegetables and is quite simple to create. One of my favorite salsa recipes that I have ever made is what I want to share with you today!
You’ll be preparing this delicious pineapple jalapeo salsa with just 8 ingredients over and over again. It has a delectable tang, a natural fruity sweetness, and just the right amount of spiciness. Let’s get going!
Salsa with Pineapple y Jalapenos (Video)
Ingredients for pineapple-jalapeno salsa
Salsa is available in a huge variety of forms. Salsas range from being merely savory and rich to being deep and smokey to being lively and fruity. Because it is so much fun to experiment, it is one of our favorite treats to cook using fresh ingredients.
Although peaches and mangoes are common components in salsa, we like the sweet and sour taste that pineapple provides. Additionally, we have a secret ingredient that truly brings the flavor of our salsa to life.
Food Ingredients
- Pineapple. The delicious sweetness of the pineapple is the main attraction in this dish. Although it doesn’t overpower the salsa’s taste, it provides the ideal amount of sweetness and zing that makes you want another chip.
- Tomato. Without a fresh tomato, would a salsa be complete? Neither do I, in my opinion. This adds a ton of liquid in addition to flavor, giving the salsa the ideal moisture level for dipping.
- savory onion Because of their mild taste, I like sweet onions. They offer a ton of flavor overall yet don’t overpower the tongue with that oniony spiciness.
- Jalapeño. This pepper kind is versatile and has just the right amount of heat for most people. Why not use a habanero and create this pineapple habanero salsa if you want it very hot?
- Pasilla chile. The secret ingredient: Pasilla. This dehydrated pepper got its name from the Spanish word pasas, or raisins. The aroma is indeed very similar to that of a raisin, and they add the magic touch to this salsa recipe. Buy pasilla chiles here >
- Cilantro. Some people adore it, while others detest it. I believe it is crucial in salsa (or on tacos). Feel free to omit it if you don’t like it. But in my opinion, it enhances the fresh taste.
- Salt. Although salt is not required, it certainly does help bring the flavors together.
- vinegar in white. If you prefer a different kind of vinegar, you might use it. White vinegar, on the other hand, is pure and uncomplicated, letting the fresh ingredients take center stage.
You’ll simply have to believe me if looking at these ingredients combined doesn’t make your mouth wet. This salsa is excellent. A unique component is pasilla.
It should be noted that pasilla may not be a common food where you reside. Use poblano pepper as a substitute if necessary (ideally the dried version, known as ancho chiles).
The key component of this delectable salsa is dried pasilla chilies.
I experimented with this salsa a lot before settling on the ideal ratio of each ingredient. In addition to being delicious and fresh, practically anything can be produced in a backyard garden.
Try substituting other fresh fruits for the pineapple if you want to try something a little different. Peaches, mangoes, blueberries, nectarines, plums, and apples are excellent salsa ingredients. Tell us which tastes appeal to you!
Pineapple Jalapeno Salsa Recipe
This salsa is far more balanced than others, which tend to overdo the fruit. Although it won’t taste like the single ingredient, you will still taste the pineapple.
Ingredients:
- 12 cup (4 oz) of pineapple
- 1 medium tomato, about 9 oz.
- 12 a medium onion (4 ounces)
- One or two jalapenos
- 1 teaspoon pasilla chili powder
- Fresh cilantro, 1 tablespoon
- 1-tablespoon white vinegar
- 12 teaspoon of salt
*Produces around 2 cups of salsa.
Make Pineapple Jalapeo Salsa at home
- Clean all produce.
Always choose tomatoes and pineapple that are completely ripe. Although fresh pineapple is preferable, you may substitute canned pineapple (be careful to drain it first).
- Get the tomato ready.
To me, separating tomato flesh from the seeds and pulp is enjoyable (this is optional). Squeeze the pulp and seeds into a food processor after slicing the tomato in half crosswise. juices in a blender. Then, roughly cut the tomato peel and meat into 14″ cubes. To a medium mixing bowl, add the chopped tomatoes and the fluids that have been pureed.
- Slice the pineapple, peppers, and onion finely.
The onion, jalapeño pepper, and fresh pineapple should be finely diced (about 14″ pieces). They should go in the mixing basin.
- Pulverize the pasilla.
Typically, pasilla chile is sold whole (this way more flavor is preserved). Grind approximately half a pepper into a powder using a spice grinder. This ought to equal around 1 teaspoon. It should go in the mixing basin.
- Add salt, vinegar, and cilantro.
Add the other ingredients to the mixing bowl after roughly chopping the fresh cilantro leaves. With a spoon, thoroughly combine.
- For one hour, chill in the fridge.
Although it’s not necessary, I like my salsa cooled.
- Add tortilla chips to the dish.
My preferred method to eat this salsa is straight off a salted tortilla chip. However, it would go great with fish or pork as well!
Includes tortilla chips and freshly prepared pineapple-jalapeno salsa.
I could eat a spoonful of this salsa by myself it’s so amazing. As a delightful snack, I believe it tastes the best on corn tortilla chips. Additionally, it goes well with seafood, tacos, and as a topping for hamburgers and hot dogs.
Salsa’s shelf life is how long?
Long-term storage of this salsa is not recommended. Cooking and canning may allow you to preserve it, but this technique of preparation is only meant for use right away (up to 1 week stored in the refrigerator).
Salsa de Pia with Jalapenos
salsa recipe that is fruity, tangy, and spicy.
Prepare 10 minutes
Overall Time 10 minutes
Food: Snack
Mexican cuisine
Spicy pineapple salsa
2 cups of servings
- finely diced half a cup of pineapple
- one medium tomato, diced
- finely diced half a medium onion
- 1 jalapeno, diced finely
- Fresh cilantro, 1 tablespoon chopped
- 1-tablespoon white vinegar
- 12 teaspoon salt
Get the ingredients ready
-
Optional: Distinguish tomato meat from pulp and seeds. Squeeze tomato pulp into a food processor after cutting it in half crosswise. Blend the pulp.
-
Make 1/4″-sized cubes out of the tomato flesh.
-
Slice the pineapple, onion, and jalapenos into 1/4″ pieces.
-
Powder up the pasilla chile.
-
To a mixing basin, add all the ingredients.
complete the salsa
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In a mixing dish, combine salt, vinegar, and cilantro that has been chopped.
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Before serving, chill for 1-2 hours (optional).
I hope you like this recipe for spicy, savory pineapple salsa. It is OK to change the components and share the findings with us in the section below.
Calvin
one of the firsts! Calvin may be exploring new locations or performing some music while he’s not gardening, learning more about peppers, or studying botany.
This is a recipe for pineapple salsa that is sweet and spicy. It’s perfect to add some flavor to your next meal. Reference: pineapple salsa recipe.
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