Monday, July 28, 2014

Pineapple Salsa

When we took our trip to Hawaii earlier this summer our little guy could not get enough pineapple salsa. It is probably because the fresh pineapple over there is amazing. Actually the abundance of fresh produce over there is all amazing. Today I made my own version of pineapple salsa. I didn't use fresh pineapple as it tends to burn my mouth quickly, but feel free to use it if you have it, just give it a quick steam first to stop the enzymes that cause the burning sensation in your mouth. Our Whole Foods sells banana chips cooked in coconut oil in the bulk section and they absolutely make the best vessel for this dip. Enjoy!

Pineapple Salsa

Gluten Free, Vegan
Makes 2 cups

1 14oz can crushed pineapple in juice (1.5 cups)
1/4 large onion
1/2 bunch cilantro
1/2 large lime, juiced
1 tsp sea salt
1/4 tsp ginger powder (or fresh if you have it!)

  1. Peel the onion and cut into smaller pieces. Add it to a food processor.
  2. Rinse the cilantro and trim of the thick part of the stems. Cut into several pieces and add to the food processor.
  3. Pulse the cilantro and onion until finely diced. Sometimes the cilantro sticks around the blade, just pull it off and keep pulsing until it is all chopped.
  4. Add all of the ingredients to a bowl and mix well.
  5. Let it set in the fridge for at least 3 hours before serving. Taste and adjust the seasonings before serving.
  6. Store in the fridge for about 4 days.

Notes and Substitutions

  • If using fresh or thawed from frozen pineapple then put it into the food processor to crush it.
  • This recipe is really adaptable based on your taste preference. The flavor develops a lot when you refrigerate it for a couple of hours so I would adjust the seasonings after it has set for awhile.
  • Serving Suggestions: I love this recipe with banana chips, organic blue corn tortilla chips, over fish, or as a taco topping.

What is your favorite type of salsa?

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