Spicy and Sweet Pineapple Salsa for Summer
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What’s Up, Hungry People
If you’re on the hunt for an impressively easy salsa for your next cookout, look no further than this pineapple salsa recipe. It’s not only easy to whip up but also a hit at any gathering!
I recently found myself craving salsa but realized I was out of tomatoes and hot peppers. In a bid to satisfy my cravings, I scavenged through my fridge and ended up creating possibly the best salsa I have ever tasted.
Made almost entirely from strawberries and pineapples, this salsa might look sweet and innocent, but it packs a surprising punch! The secret to its fiery kick lies in the Blaze Gourmet’s Mango Habanero hot sauce (not a spon, but a fellow Bobcat!). This sauce isn’t just any hot sauce—it’s crafted by a fellow Bobcat alum and sourced locally, which I picked up at Medina’s farmers’ market. Truly, it’s some of the best hot sauce I’ve ever tasted! If Blaze’s Mango Habanero isn’t on your shelf, Thai Ginger Chile sauce (affiliate link) makes a fantastic substitute and is widely available at grocery stores.
For this recipe, I opted for a combination of fresh and canned ingredients. This choice was largely inspired by a spontaneous game of “what’s in my fridge door?“—a game that often leads to some of my most creative creations.
Here’s What You Need
- Pineapple: Adds a juicy, tropical sweetness to the salsa.
- Sweet Bell Peppers: Brings crunch and a mild, sweet flavor.
- Mango Habanero Hot Sauce or Thai Chili Ginger Hot Sauce: Injects a vibrant heat and fruity undertones.
- Strawberries: Contribute a fresh, slightly tart note.
- Shallot: Offers a mild, slightly sweet onion flavor.
- Sweet Onion: Provides a more robust onion flavor with a hint of sweetness.
- Fresh Basil: Introduces a fresh, herby aroma to balance the sweetness.
- Red Pepper Flakes: Adds a consistent heat throughout.
- Lemon Juice: Brightens the flavors with a citrusy zing.
- Garlic: Delivers a pungent kick essential to any great salsa.
- Salt: Enhances the overall flavor profile of the salsa.
- Pepper: Adds a slight spiciness and rounds out the taste.
Let’s Cook
First things first—chop up that pineapple. If it’s fresh, aim for small, bite-sized pieces to ensure each spoonful gets a bit of everything. For the strawberries, make sure to remove the leaves and slice them up nicely to complement the size of the pineapple chunks.
Dicing for Success
Next up, tackle the sweet bell peppers, shallot, onion, and garlic. You want everything finely diced here, which not only helps distribute flavors more evenly but also makes for a better eating experience—nobody wants a giant chunk of onion overpowering everything else!
Mixing It All Together
Now, take all those beautifully prepared ingredients and toss them into a large bowl. This is where your salsa comes to life! Add in the chopped fresh basil, red pepper flakes, lemon juice, salt, and pepper. Give it a good mix to make sure every bit of fruit and veggie is coated in that fiery, sweet sauce.
Chill and Serve
Let your salsa chill in the fridge for at least an hour before serving. This waiting game is crucial—it lets all those delicious flavors meld together. After that, it’s ready to be the star of your snack table or to add a zesty twist to grilled meats.
Pineapple Salsa Tips
- Choosing the Right Pineapple: For the best flavor, choose a pineapple that feels heavy for its size and smells sweet at the stem end. A ripe pineapple will enhance the overall sweetness of your salsa.
- Balancing the Heat: If you’re sensitive to spice, start with less hot sauce and red pepper flakes than the recipe calls for. You can always add more, but you can’t take it out once it’s in there!
- Serving Suggestions: This salsa is versatile! Try it over grilled chicken for a summery meal, or scoop it up with cinnamon sugar tortilla chips for a sweet and spicy snack.
- Make Ahead: Pineapple salsa actually tastes better the second day as the flavors have more time to blend together. Just give it a good stir before serving to redistribute the juices.
Pineapple Salsa
Ingredients
- 2 cups fresh or canned pineapple finely chopped
- 1 cup sweet bell peppers, multi-colored diced
- ¼ cup mango habanero hots sauce or Thai chili ginger hot sauce
- 5 strawberries diced
- 1 shallot diced
- ½ cup sweet onion chopped
- 2 tablespoons fresh basil chopped
- 3 tablespoons red pepper flakes
- 3 tablespoons lemon juice
- 1 tablespoons garlic minced
- 2 teaspoons salt
- 1 teaspoon pepper
Instructions
- Chop the pineapple into small ½ inch pieces (or use canned, diced pineapple). Remove the leaves from the strawberries, and trim ends. Cut into ¼ inch thick slices. Finely dice the sweet peppers, shallot, sweet onion, and garlic. If using fresh basil, chop it into ribbons, then mince.
- In a large bowl, combine all ingredients and stir well to ensure everything is evenly mixed. Let the salsa chill for at least an hour before serving to allow the flavors to develop fully.
- Serve with chips or as a topping for pork, steak, or chicken. Enjoy!
