Strawberry Pineapple Salsa
Ingredients
- 1 pint fresh strawberries, hulled and diced
- 1.5 cups fresh pineapple, peeled, cored, and diced
- 1 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- Juice of 1 lime
- Zest of half a lime
- Pinch of salt
Instructions
- Hull and dice the strawberries into small, bite-sized pieces. Peel, core, and dice the pineapple into similar-sized pieces. Add both to a large mixing bowl.
- Finely chop the red onion and add to the bowl.
- If using jalapeño, remove ribs and seeds, then finely mince. Add to the bowl.
- Chop the fresh cilantro and add to the bowl.
- Zest half a lime directly into the bowl, then squeeze the juice from the full lime over the mixture.
- Add a pinch of salt.
- Gently stir everything together until evenly combined. Be careful not to crush the fruit.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve with tortilla chips or as a topping for grilled chicken, salmon, shrimp, or fish tacos. Optionally, serve in a hollowed-out pineapple half for a stunning presentation.
Notes
Storage: Store leftover salsa in an airtight container in the refrigerator for up to 4 days. Stir before serving.
Make ahead: This salsa can be made 2–3 hours ahead. For best flavor, allow it to chill at least 30 minutes before serving. If using a pineapple bowl for presentation, fill it right before serving.
Spice level: Remove all jalapeño seeds and ribs for mild heat. Omit entirely for a completely mild, kid-friendly version. Substitute green bell pepper for color without heat.
Cilantro substitute: Replace cilantro with fresh mint if preferred.
Fresh pineapple is strongly recommended over canned for the best flavor and texture.