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Pineapple Salsa.

August 22, 2010 by Katie

One of the things I miss most about living the US is TexMex. Tijuana Flats anyone?!

Salsa is one of those foods that is so┬áversatile. You can eat it with chips, put it on eggs, tacos, burritos, salads, even as a condiment on panini’s. The opportunities are endless.

AND, it’s healthy. That’s always a huge plus in my book.

Pineapple Salsa

7 tomatoes (blanched)
1/2 cup diced onion (about half an onion)
1 teaspoon garlic
1/2 cup canned pineapple (crushed)*
1/4 cup chopped fresh cilantro**
1 teaspoon lime juice
salt to taste

Blanch the tomatoes. To do this, cut a slit in each tomato and then drop them in boiling water for about 60 seconds.

Take the tomatoes from the boiling water directly to a bowl of ice water (this is to ensure that the tomatoes don’t actually cook). After sitting for a couple minutes, you should be able to peel the skin off the tomatoes easily.

Finely chop the onions, tomatoes, pineapple (if not using crushed), cilantro and garlic.

Put it all together in a pot. Add the lime juice. Bring the mixture to a boil. Remove from heat immediately.

*You could use other fruit, like mango, or leave it out entirely.
**I can’t always find it at the grocery store, so I freeze it and then just run it under water before chopping.

This are just basic guidelines too, if you like pineapple, feel free to add more. My hubby doesn’t like anything too spicy, so this is sweeter salsa. But, you could add jalapenos or chilis to spice it up!

No joke, my hubby and I only stopped eating the salsa because the container was narrow and we were getting it on our hands when we were dipping…there were probably two tablespoons left…


Katie is a freelance writer, writing mostly about her love for travel and, of course, food. Her husband, Marc, is a web developer and photographer. The newlyweds have visited 15 countries together, and Katie's on track to have visited 30 countries by her 30th birthday.

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