Fresh Pineapple Salsa (Pico de Gallo)

This pineapple salsa is sweet and savory. Make it as an appetizer, serve it as a salad, or top chicken or fish with this flavorful mix.

4.56 from 9 votes

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Prep Time: 20

Total Time: 20

Servings: cups

Author: Kris Bordessa

Peel and core pineapple.
1 small pineapple
Chop pineapple into 1/4" to 1/2" pieces and place in mixing bowl.
Stir in diced red pepper, red onion, garlic, and jalapeño pepper. Add lime juice and salt.
2/3 cup red pepper, 1 cup red onion, 1 clove garlic, 1 jalapeño pepper, Juice of 1/2 a lime, 1 teaspoon sea salt
Top with cilantro. Serve with chips, chicken, or fish.
1/2 cup chopped cilantro

Transfer salsa to wide mouth canning jars. Allowing for a 1" headspace, this recipe makes about 3 pints of fermented salsa.
Add about a tablespoon of whey (or brine from another ferment) to each jar. This helps kickstart the fermentation process. If you don't have either, add a teaspoon of salt to each jar.
1/4 cup whey
Press salsa into jar until the chopped ingredients are submerged in juice. Place a glass weight on top of salsa, again pressing to make sure the juice covers the chopped ingredients. (If you don't have enough natural juice, add a few tablespoons of distilled water to cover the ingredients.)
Place a lid on the jar (loosely) or use a fermentation airlock.
Let the 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!

A green bell pepper will not be a good replacement for the red, but you can experiment with the type of hot pepper you use, and the heat level you desire.
Whey can help the fermentation process along a little bit faster, If you don't have whey, add an extra teaspoon of salt to each one-pint jar.
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 plan to ferment this salsa, it’s a good idea to set the jar of pineapple salsa on a tray to capture any potential overflow when the ferment gets active.