The flavors in this pineapple salsa will wow you. It’s sweet, it’s spicy, and — if you opt to ferment it — it’s full of probiotic goodness! Scoop it with your favorite chip or serve it alongside fish or chicken.
Have you tried growing pineapple yet?
This post is sponsored by Fermentools. They sent me a kit to experiment with (and learn how to make sauerkraut!). Because I’ve found them to be an excellent and easy way to start fermenting successfully, I’m sharing with you.
Easy pineapple salsa
For an easy appetizer, this pineapple salsa can’t be beat. Pineapple is the star ingredient here, so it’s best made with fresh pineapple if you have it. Choose a ripe, juicy one! Of course, you could also use canned pineapple if you’re really craving this sweet and spicy salsa.
Adding diced red pepper to the recipe gives the salsa a little bit of crunch. The onion, garlic, and hot pepper add a savory flavor to the mix. And of course, cilantro is incredibly controversial! Add it if you love cilantro like I do, skip it if you don’t.
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Combine all of the ingredients in a bowl. Making this pineapple salsa an hour or so in advance of serving allows the flavors to meld a bit, but it’s not entirely necessary. Store leftover salsa in the refrigerator for up to a week.
If you’d like to ferment this salsa, it’s easy. Just stir in some whey to help the fermentation process along and allow the salsa to sit at room temperature for several days. You can get whey from yogurt with live cultures — it’s that liquid that floats on top. You can also use some brine from another one of your ferments, if you’ve got it. If you don’t have either, double the amount of salt.
The fermentation process will take several days, or as long as a week, depending somewhat on the temperature in your kitchen. Warmer days are conducive to faster fermentation. It’s a good idea to set the jar of pineapple salsa on a tray to capture any potential overflow. If the jar overflows a lot, keep an eye on the level of the liquid. The salsa need to remain completely submerged under liquid. Add a splash of filtered water to top it off if you see the brine level drop too low.
When you start to notice that the pineapple salsa has taken on a bit of a tangy odor, it’s ready to taste. Sample a little spoonful; if it tastes suitably tangy to you, eat up. If you’d prefer it to have a bit more tang, let it ferment for another day or two.
Either way — fresh or fermented — this salsa recipe is a nice addition to a summer barbecue. Serve it with chips or as a side dish with chicken or fish.
★ Did you make this pineapple salsa? Don’t forget to give it a star rating below! ★
- 1 small pineapple
- 1 small red pepper
- 1 small red onion
- 1 clove garlic
- 1 jalapeño pepper
- Juice of 1/2 a lime
- 1 tsp. sea salt
- 1/4 cup whey, (optional, for fermenting)
- Handful of chopped cilantro, (optional)
- Peel and core pineapple. Chop pineapple, red pepper and onion into 1/4" to 1/2" pieces. Dice garlic and jalapeño pepper. Mix chopped veggies and remaining ingredients together in a bowl.
- Transfer to wide mouth canning jars and place a glass weight on top of salsa. Press down a bit to encourage juice to rise and cover the chopped ingredients. (If you don't have enough natural juice, add a few tablespoons of distilled water to cover the ingredients.)
- Top with the Fermentools airlock system. Let salsa sit at room temperature for three or four days, then serve. It's great with fish, chicken, chips -- or dare I say it -- even just on a spoon!
Whey can help the fermentation process along a little bit faster, If you don't have whey, add an extra teaspoon of salt.
Nutrition Information:Yield: 5 Serving Size: 1 grams
Amount Per Serving: Calories: 129Total Fat: 1gUnsaturated Fat: 0gCholesterol: 1mgSodium: 403mgCarbohydrates: 28gFiber: 3gSugar: 20gProtein: 3g
Originally published February 2015; this post has been updated.