IT’S PINEAPPLE SEASON PEOPLE!! I looked back through the LBO archives and realized I made a Pineapple and Roasted Red Pepper Salsa back in June of 2012! I knew when I was 23 what I still know today… pineapple in salsa is a win win win! Not realizing I had already made a pineapple salsa previously before sitting down to write this post, I laugh at how similar the recipes are. Maybe in 4 years I will make a Pineapple Tomato Red Pepper Salsa and BLOW YOUR MINDS! But today, it’s straight up tomato and pineapple magic. The supporting characters are non other than our trusty lime juice, red onion and cilantro. The 3 essential add ons to any salsa, guac or Mexican fare.
While continuing to browse my vault of pineapple recipes, I realized I like to put pineapples in drinks like smoothies and cocktails. And wine. Don’t judge! But I know you love a good drank just like me.
Quick question. Did you click on this post to see how to make a bowl out of the pineapple? Well it’s pretty simple actually. I chopped the pineapple in half and used a parring knife to go around about a half inch inside of the skin, then cut the inside portion into 6 pieces like a pie. That will loosen it up then just dig it all out. That’s it! 🙂 Now onto this salsa.
You can eat this on chips or put it on top of tacos or a pulled pork sammy!
- 1 cup diced pineapple
- 1 ½ cups diced ripe roma tomatoes
- ¼ cup diced red onion
- 1 tablespoon chopped cilantro
- 1 tablespoon lime juice
- salt and pepper
- Combine all ingredients in a bowl and toss to combine. Remove 1/4 cup of the mixture and add it to a blender. Blend until liquid then pour back in the bowl with the rest of the salsa. Toss to coat and season with salt and pepper.