Pineapple Salsa

Warm weather calls for long hours in the pool sipping on favorite drinks and eating this amazing pineapple salsa with tortilla chips. Guys, I cant tell you how simple and tasty this salsa is. I can just eat a big bowl of this salsa for lunch minus the chips. Its that good. This salsa is pretty, colorful and the combination of juicy tomato, sweet pineapple and spicy jalapeño is something you have to experience for yourself. Give the traditional tomato salsa a break and celebrate cinco de mayo with this incredibly flavorful pineapple salsa. This salsa stores well for up to 3 weeks in the refrigerator. So make this ahead of the big day and celebrate Mexico’s victory over France during the Battle of Puebla in style.

Feliz Cinco de Mayo amigos!

pineapple salsa


2 large tomatoes, deseeded and chopped

1 medium pineapple, chopped

1 red, orange or green bell pepper, chopped ( I used orange)

2 jalapeño peppers, finely chopped

1 garlic clove, minced

juice from 1 medium lime

juice from 1 medium lemon

3 tablespoons fresh cilantro, chopped

1 tablespoon honey




1. Combine all the ingredients except salt and pepper in a large, heavy bottomed pot.

2. Bring the mixture to a boil over medium heat, stirring frequently.

3. Reduce the heat and let it simmer for about 10 minutes, till the mixture thickens and some of the liquid has evaporated. Add salt and pepper, mix well.

4. Store in clean, glass jars for up to 3weeks in a refrigerator.


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