If you are still hanging on to the last vestiges of summer then this easy homemade pineapple salsa will be just the thing for any BBQ you might be planning or just as an accompaniment for cheese, cold meats, sausages or chicken.
Homemade Pineapple Salsa
Super easy to make and so refreshing. Don’t you just love a good fruity salsa. It just makes all the other flavours on a plate come to life.
This is sunshine on a plate no matter what time of year it is.
All you need for this homemade pineapple salsa is, of course, pineapple. I have used fresh pineapple but you could use tinned pineapple as long as it is in juice and not a sweetened syrup.
Other ingredients are tomatoes, onions, chilli, coriander and a dash of soy sauce. Remember to give it some time in the fridge to let the flavours develop.
How to make this pineapple salsa
I love a simple recipe and this is one of the easiest I do.
Chop the pineapple into pieces about 1cm – 1.5cm in size.
I peeled my tomatoes by dunking them into boiling water for 30 seconds to loosen the skins then when cool enough to handle removing the skins. I also scooped out the seeds.
Quite honestly you could just as easily use tomatoes with their skin on and their seeds but you will get a better salsa by just doing this extra wee step.
Finely chop and onion and the chilli and chop the fresh coriander.
Mix all your ingredients in a bowl, season to taste with salt and pepper and set aside in the fridge for at least 30 minutes for the flavours to develop
How to serve this salsa
I love this simple salsa alongside baked ham.
It goes really well with roast chicken too.
Add this to your BBQ table as it’s great with everything from burgers to kebabs.
Serve this salsa stuffed into pittas and all sorts of sandwiches.
How to store homemade pineapple salsa
this will keep in a covered container in the fridge for up to 5 days. You can also freeze the salsa for up to 3 months in a freezer bag or box.
Looking for more super easy salads/salsas to try at home? Then check these out before you go;
- 1 cup chopped tinned or fresh pineapple
- 2 tomatoes peeled deseeded and chopped
- 1 small onion finely chopped
- 1/2 red chilli minced
- 2 tbsp chopped fresh coriander leaves
- 1 tbsp Soy sauce
- Remove the skin from the tomatoes by plunging them into boiling water for about 30 seconds then removing the skin when cool enough to handle. Cut in hlf and scoop out seeds then roughly chop the flesh
- chop the pineapple into pieces about 1cm-1.5cm in size
- Mix all ingredients in a bowl and season to taste
- Cover with cling film and set aside in fridge for 1 hour to allow flavours to develop