If you are looking for an impressively easy salsa for your next cookout, look no further than this pineapple salsa.
I had a hankering for salsa, but didn’t have any tomatoes or hot peppers, so I raided my fridge to see what I had on hand and ended up with possibly the best salsa I have ever made
Made almost entirely from strawberries and pineapples, don’t underestimate the heat packed into this deceivingly sweet salsa.
The heat comes from Blaze Gourmet‘s Mango Habanero hot sauce – a locally sourced, and fellow Bobcat alumni – that I picked up at my local Medina’s farmers’ market. It’s legitmately some of the best hot sauce I’ve ever had! If you don’t have access to buy Blaze’s mango habanero hot sauce, Thai Ginger Chile is also a good alternative and can be found at many grocery stores.
I used a mish-mash of fresh ingredients and canned ingredients in my recipe – mostly because I was playing my favorite game of “what’s in my fridge door” and that’s also what helped to bring this recipe to light!
- 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
- 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, garlic and onion. If using fresh basil, cut it into ribbons then mince.
- In a large bowl, combine all ingredients and stir well to combine. Let the salsa chill for at least an hour prior to serving to develop flavors. Serve with chips or pile on top of pork, steak or chicken. Enjoy.