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.
Related: Home Canning: Pineapple Jalapeno Jam Recipe
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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.
Related: Mango Chutney: Add Tropical Flavor to Your Next Meal
Fermented salsa
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! ★
Lacto-Fermented Pineapple Salsa
This is an easy method to get good ferments into your diet.
Ingredients
- 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)
Instructions
- 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!
Notes
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 gramsAmount Per Serving: Calories: 129Total Fat: 1gUnsaturated Fat: 0gCholesterol: 1mgSodium: 403mgCarbohydrates: 28gFiber: 3gSugar: 20gProtein: 3g
Originally published February 2015; this post has been updated.
Aloha! I’m Kris Bordessa,
This recipe looks great!
If you haven’t already, once you’ve left a comment, log into the Rafflecopter widget below to record your entry. (My comment count here doesn’t jibe with the entries, so I’m pointing this out while there are only a few entries!)
the pineapple looks so good, and I would love to make kimchi…thanks for the offer !
Can this be made without whey? I don’t consume anything from animals. Thank you very much.
This is good info: https://www.culturesforhealth.com/compare-salt-whey-starter-culture-ferment-vegetables-fruits-condiments
I have done some lacto-fermeting, but only in small batches. My problem is I don’t have a cool place to put the stuff to slow down the fermenting (my fridge is full!).
If you haven’t already, once you’ve left a comment, log into the Rafflecopter widget below to record your entry. (My comment count here doesn’t jibe with the entries, so I’m pointing this out while there are only a few entries!)
Totally! Fridge space is precious. I wish there was a way to ‘can’ fermented food so it could go to the basement.
Maybe we should all install root cellars!
This is something I’ve been wanting to try…
If you haven’t already, once you’ve left a comment, log into the Rafflecopter widget below to record your entry. (My comment count here doesn’t jibe with the entries, so I’m pointing this out while there are only a few entries!)
Oh I would so love to win this one as I’ve decided this summer I’m going to try fermenting a lot of my harvested veggies.
If you haven’t already, once you’ve left a comment, log into the Rafflecopter widget below to record your entry. (My comment count here doesn’t jibe with the entries, so I’m pointing this out while there are only a few entries!)
I would love to try fermenting veggies.
If you haven’t already, once you’ve left a comment, log into the Rafflecopter widget below to record your entry. (My comment count here doesn’t jibe with the entries, so I’m pointing this out while there are only a few entries!)
I would love to win this. I’ve been thinking about fermenting foods for a long time now, but I’ve always felt intimidated by it. I know that once I do it I’ll enjoy it. So, I guess I just need to start.
I’ve been reading about the benefits of fermentation and would like to try it to help our family with various health issues.
This recipe looks so yummy. The jars look great too!
I have been fermenting for a while now and trying different techniques. Fermented foods are an important part of my family’s diet especially with a toddler who picks up germs everywhere. I love the look of this salsa and will definitely be giving it a try! The pictures are fabulous!
Ive never fermented beofre, but have heard it is so good for you, so would love to learn how to do it, and more about it!
Never tried it before – looks like something I would like to do!
would love to make kimchi
I’ve not, but I’ve been reading up on it lately. This would get me over the hump.
This is all new to me but I would love to learn all about it.
I haven’t fermented before but I’ve wanted to try it since reading about it recently.
This is the first I’ve heard of fermenting food, but it does sound very healthy. Also I don’t do any canning so this sounds like an easier way to preserve my crop.
I have never heard of this but am very interested to try it.
i have never tried this but would love to seems delicious !
This is all new to me, but would love to try!
I love fermented foods and would love to try doing it myself.
ive been curious about fermentation, and you make it look easy!
I have never used this process but my cousin swears by it. Would love to give it a try the next time I get ready to do my normal canning. I think I would like this better than the old fashion canning way. Also will definitely try the recipe.
I have never fermented. I would love to try though.
I have never done this before and it looks amazing. Can’t wait to try it win or not.
I haven’t fermented yet, but have been reading about it and plan to try with my garden veggies this year.
This is new to me.
This would be new for me but im very interested.
I have been wanting to try Lacto-fermentation for a while now. This would be really wonderful as I don’t have a lot of money to run out and buy a kit. How exciting to possibly have a chance to try this for free! Also, I was wondering, can you make sweet pickles using lacto-fermentation? I really want to try making sweet pickled ginger root, but I don’t know enough about the lacto-fermentation process.
I have never fermented before but I would like to try! I know how healthy fermentation can be and I would love to try making my own kimchi.
this is something new for me. Looking forward to trying
I’m pretty new to fermenting. I’ve only made sauerkraut once. The pineapple salsa looks great. Looking forward to trying it.
I have never tried it before, but I read so much about the health benefits.
No, I’ve not had the chance to try fermenting yet. I’ve been curious about it since I saw a recipe a few months back.
I’ve been thinking about fermenting for awhile now, but need a little push. Winning this would certainly help me get motivated. Thanks for the chance!
HOORAY!!! a wonderful giveaway that’s available to Canadians!!!
I’m standing at the edge…ready to take the leap into fermenting!
I have tried,not a great result. I need help! I will try again! Wish me luck.
I just went back to the site and saw the equipment, no wonder I have not had success, clearly I have more work to do.
I have never done any fermenting. This set would be wonderful to have to get me started !
I’m eager to try fermenting again using this method, instead of the others. I haven’t had much luck with the few recipes I tried. Thanks for the great giveaway!
Tried fermenting last year…didn’t work so great. Would love to try this system out!
Would love to try lacto-fermenting. Already do a lot of pickling and preserving. Have my first batch of kombucha hopefully fermenting right now (fingers crossed my SCOBY is alive and doing its thing!!). Love following you on Facebook. Keep the good stuff coming!!
I tried to do a single jar of kraut, but it was way too salty. Was really dissappointed.
This might be of interest: https://joybileefarm.com/eat-your-kimchi/
Would love to win.
I made my first batch of sauerkraut …. We love it and I can not wait to experiment with new flavors.
I would love to try fermenting. Would be awesome to win the kit. And while I am here thank you so much for all the great articles you share and write. I have learned a lot from your site. 🙂 and you have answered a number of questions for me without my even having to ask! LoL
I would LOVE to win this fermenting set! I am just starting fermenting. Made some very successful saurkraut by filling a mason jar, covering the kraut with a cabbage leaf and weighing it down with a smaller jar filled with water. Yummy!
looks so good, I love pineapple & salsa, combine together & yay….
I have always wanted to try this!
I have never fermented but have been reading about it. Would love to have the fermenting kit to use with some of our garden vegetables this year.
Have been wanting to start fermenting – VERY important for everyone’s health. Glad I was introduced to your website. This is a real service to us all.
oh, this looks good – we’ve tried a few different ferments, and salsa (tomato kind) has definitely been a hit. adding this to the list…
My family is just getting into fermenting and really learning about the benefits. 🙂
This looks scrumptious. I haven’t done much lacto-fermenting with fruit yet. This looks like a really good recipe to start with.
Where do you get whey? Can you make it without?
I made a batch of yogurt; I used the liquid that rises to the top. Some commercial yogurt brands will do this, too. (That’s the easiest way.) More info here: https://www.culturesforhealth.com/compare-salt-whey-starter-culture-ferment-vegetables-fruits-condiments
I would love to try this! I’ve made my own sauerkraut, pickles, and chutney before. I absolutely love kimchi. I do follow you on Facebook and Instagram and have signed up for your newsletter. Thanks for the opportunity!
I would love to start fermenting! This kit looks awesome!
LOV LOVE LOVE. Kimchi !
Requesting entry into contest.
Thanks
This recipe looks delicious! I wonder if dried pineapple could be used?
I’d rehydrate it first. But maybe?
Enjoys salsa and very interested in fermenting food!
yes
Thank you for this contest! 🙂
I haven’t yet, but it’s been on my radar. We joined a CSA farm last year, and had so much produce we didn’t know what to do with it all. I have a feeling fermenting will help. Thanks for the opportunity for the win.
Hope I did that right with the rafflecopter whosiewhatsit! I just set up a batch of kimchi yesterday to ferment. I’ve done some fermentation on and off, but would sure love a kit to make it easier!
I’ve been wanting to learn how to ferment foods. Winning would help my pocketbook, and I could purchase more after I learn. Win or not I will buy the starter pack to learn.
Learning more about fermenting is on my list this year. Hope to win… Thanks for a chance
Interested in trying this!
Never fermented. New to gardening and this looks fantastic!!!
My wife made kimchi last year and it was so good. I’m going to try the Lacto-Fermented Pineapple Salsa! I hope to win this as it would make it a lot easier than just using a regular canning jar by itself.
I make kombucha, but have not yet done anything else.
This is something I’ve always wanted to try… You make it sound so simple!
I have tried fermenting but my recipes just formed mold, even though I did everything right. I read that freeze-dreid scobys and things are NOT the best and can actually cause mold, so I’d like to try something different. I would LOVE to do Kombucha, and try kefirs; water, mostly, but am afraid to because I can’t really afford another lost cause to mold!
Hope I win!!!!!
and thank you for this opportunity to do just that!!
Would love to win.
I just happen to have all the ingredients for this salsa. I’ll be making it first thing tomorrow morning. Thank you for the recipe.
Fermentation is new juicing!
I can’t wait to try the pineapple salsa
I love your newsletter and Facebook page! Very interested in fermenting so I hope I win!! Thanks for the opportunity!
I’ve been curiously interested in this process! Now’s the time to experiment!
I would like to try fermenting, have whey in my fridge I need to use!
Have not tried fermentation at home but love fermented foods – would love to start my own!
Never fermented before, but we sure need those healthy ingredients in our diet! Would love to try these. 🙂
I would really love to learn how to do this. I often buy fermented veggies at the farmer’s market but making my own would be so much better.
Thanks for the pineapple salsa recipe! It looks wonderful and just so happens that I have everything on hand.
I just went to a fermenting class this weekend. Totally inspired! (a little worried about the sauerkraut on the counter… please don’t fail!)
I have not done any, however it has been on my to-do-list for a while.
Just learning about fermentation and all the healthful benefits. I’m excited to try it!
I never have, this will be a brand new skill for me
I began fermenting my cucumbers last year and it was a success. I would love to expand with new recipes
Sounds like it would be healthy to ferment. I need better health…. Thank you.
Would love to try this! What a great way to use veggies (and fruit!) and so healthy too!
Its very new to me and I would love to try!!
I’m new to learning about fermenting vegetables… Would love to win to learn more…
Due to my health issues, I have started fermenting. Trial and error is how I have been learning. What could be better then winning some actual tools to continue on my journey!!!
Really need these tools for a better fermenting process
Never tried it before but I’d love to learn!
I have not engaged with fermentation yet. But I know our gut flora needs good bacteria.
People are suffering from all sort of diseases because their gut is not working properly. One reason is GMO: our body can’t breakdown what is not made by nature. Another reason is: STRESS; people running after money money money and forgetting to be happy with what they have. People are forgetting to make love, instead “god” media (tv movies news etc) loves offering war scenes. If someone needs any help to understand how your gut functions please google Gut summit and listen to awesome interviews…. I am not selling but sharing good intentional information. I send you all so much love and light so your journeys can be the best ever expected. Rose 🙂
I have never tried fermenting vegetables, but after seeing this receipe I would like to try
I’ve been wanting to try fermenting, this would be a great way to start! 🙂
I’m just starting out on the fermenting ‘bandwagon’! These tools look mighty handy!
I really want to try this one and try my hand at sauerkraut too, had fresh kraut once an fell in love with it.Having you to guide me an the right tools would be so nice.
I am just learning how to ferment. Recently, I made a batch of Jalapeño en Escabeche. It is made using only water. Would you advise adding whey for longevity? Does whey offer other health benefits? Thank you for the delightful recipe. I plan on piling it onto my turkey burger.
I have never tried this .looks like something I would enjoy doing
I haven’t been a fermenter for long, but as a long time gardener who’s getting good enough at it to have lots of extra produce it’s become a fantastic way to ‘preserve’ all the bounty from our garden and also stock up really healthy foods for the long cold winter here in northern Canada. I haven’t found a local source for the canning jar airlock bubbler thingy’s so would love to have a go with some cool tools specifically for the job. Thanks for the offer.
I love Kimchi and have been wanting to make my own as well as some other fermented foods. I have made kombucha and really like that as well.
Hi, I made my first batch of Sauerkraut last December, and now, I keep a batch going at all times. I just get a bowl of it and eat it fresh out of the jar, no cooking it or heating it, so as not to kill the good bacteria. My dog even loves it, lol.
This is totally new to me but looks SO awesome!
I love fermenting, but have not tried your product. The pineapple salsa is yummy!
Never have, but think it would be cool to do with my mil
I have become interested in fermenting recently and am very excited to try it.
I love the benefits of fermented foods!
Ive just pickled okra and made my first batch of dilly beans and im on my second try of sauerkraut! Im always worried about stuff staying under the liquid line- glass weights -duh me!!!!
What a great idea, I’ve fermented lots of savoury recipes but no recipes on the sweeter side yet. Can’t wait to try it!
It’s GOOD!
Great recipe!