Tangy Pineapple Salsa

We were beating the heat this weekend and doing some entertaining while serving this delicious salsa. With very few ingredients you can create a refreshing and tangy summertime dip. 

Tangy Pineapple Salsa

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6 roma tomates, diced

1 sweet red onion, diced

1 medium green pepper, sliced and diced

1 medium red pepper, sliced and diced

1 to 2 cloves of garlic, peeled and crushed 

1 can of crushed pineapple, drained and set aside the drained juice

1 lime, juiced

1/2 teaspoon salt

1/2 teaspoon cumin

1 tablespoon chili powder

First, wash and prep the veggies.

In a blender, blend together half of the tomatoes, onion and peppers. Then add half the cilantro, if adding any, half the pineapple and the garlic. Pulse for a few seconds. Empty into a large bowl then stir in the remaining ingredients. Add a bit of the reserved pineapple juiced, to your liking. Cover and let mellow in the refrigerator for a few hours or overnight. Serve with multigrain corn chips, tortillas, and tacos. May also be served with fish, chicken, and burgers.

Notes: For a more chunkier salsa do not partially blend the ingredients. You can use fresh pineapple or canned pineapple tidbits too. For some bite add a bit of hot sauce to kick things up! Add black beans.

Hope everyone had a wonderful weekend. It was a lovely one for us. - JD