Fresh Pineapple Tomato Salsa with Jalapeno and Lime
A fresh uncooked salsa with equal measures of diced pineapple and tomato, red onion, cilantro, jalapeno, and lime juice.
Ingredients
Fresh Salsa
- 1 cup small-diced fresh pineapple skin and tough core removed
- 1 cup diced tomato drain excessive loose seed juice
- ¼ cup chopped cilantro
- ¼ cup finely diced red onion
- 1 jalapeno minced; remove seeds and ribs for milder heat, add gradually
- 2 tablespoons lime juice
- to taste salt begin with a pinch
Instructions
- Prepare 1 cup small-diced fresh pineapple without skin or tough core and 1 cup diced tomato, draining excessive loose tomato juice. Finely dice onion, chop cilantro, and mince jalapeno.
- Mix pineapple, tomato, onion, cilantro, and some or all of the jalapeno in a clean bowl. Add 2 tablespoons lime juice and a pinch of salt, then toss gently.
- Cover and refrigerate 30 minutes. Stir, taste, and add more of the reserved pepper or salt if needed.
- Serve in 6 small side portions, using a slotted spoon for tacos if the salsa is juicy. Keep the remaining mixture refrigerated.
Notes
Approximately 2½ cups total, with natural variation from produce. This is a fresh refrigerated salsa, not a canning recipe. Pepper heat varies; begin with less if preferred.