Pineapple Salsa Recipe
This vibrant Pineapple Salsa recipe with creamy cilantro sauce is one of my favorite dishes to make during summer. It's sweet and tangy and takes just 10 minutes to prepare using fresh pineapple, red bell pepper, and cilantro.
Servings: 4
Calories: 65kcal
Equipment
- Regular Blender , optional
Ingredients
- 2 cups pineapple , chopped into large pieces
- 1 cup chopped red pepper
- ½ cup coarsely chopped red onion , about 1/4 of a medium onion
- ¼ cup packed cilantro
- 1 tablespoon chopped Serrano pepper , about 1/2 a pepper (seeds removed)
- 1 tablespoon lemon juice
- 2 teaspoons apple cider vinegar
- ½ tablespoon chopped garlic , 2-3 cloves, roughly chopped
- 1-½ teaspoons sea salt
Cream sauce:
- ½ -1 cup juice from salsa , see instructions
- Veggie broth or pineapple juice to make up the rest of the 1 cup juice , see note
- 1 1/4 cups cashews
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 clove garlic
- ½ teaspoon sea salt
- ¼ cup fresh cilantro
Instructions
- Put pineapple, red pepper, onion, cilantro, Serrano pepper, lemon juice, apple cider vinegar, garlic, and salt in a food processor. Pulse until chopped.
- Drain the salsa with sieve and save the juice if making cream sauce.
- Use in tacos, as a dip, in wraps, over nachos or simply devour with a spoon!
To make cream:
- Put all the ingredients except the cilantro in a blender and blend on high until smooth and creamy.
- Add in the cilantro and pulse to mix in.
- Use as a topping in tacos, as a dip, in wraps, over nachos or simply devour with a spoon!
Notes
- My #1 Secret Tip for making this pineapple salsa is to let it chill in the fridge for at least 20 minutes before serving. I know it’s tempting to dive right in, especially when it smells so fresh and fruity, but trust me, giving it a little time helps all the flavors come together and makes it taste even better. I usually make it before I start cooking dinner, pop it in the fridge, and by the time we’re ready to eat, the salsa is just perfect.
- Use ripe pineapple: A sweet, ripe pineapple makes all the difference. I usually smell the bottom, if it smells sweet, it’s ready to go.
- Chop ingredients evenly: Try to cut everything into similar-sized pieces before pulsing in the food processor so the salsa turns out nice and uniform without turning into mush.
- Adjust the spice: Serrano peppers pack heat. If you’re making this for kids or spice-sensitive folks, use half a pepper or substitute with jalapeño.
- Drain with care: After processing the salsa, let it sit in a fine mesh strainer for a minute or two so you can reserve the juice without losing any good bits.
Nutrition
Calories: 65kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 524mg | Potassium: 209mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1316IU | Vitamin C: 92mg | Calcium: 18mg | Iron: 1mg