Ingredients
Scale
- 1 cup fresh pineapple, diced
- 1 small red onion, finely chopped
- 1 jalapeño pepper, sliced
- 1 handful cilantro, chopped
- Juice of 1 lime
- Salt, to taste
- Tortilla chips, for serving
Instructions
- Toss the pineapple, red onion, and jalapeño pepper in a big bowl.
- Roll the lime on the counter to get more juice, then squeeze it over the ingredients.
- Sprinkle in a bit of salt and taste to adjust.
- Add the chopped cilantro and stir well.
- Let the salsa chill in the fridge for at least 20 minutes if possible, for the flavors to meld.
Notes
Fresh pineapple is best for this recipe, but canned can be used in a pinch. Adjust the spiciness by removing the jalapeño seeds or using a milder pepper. Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 10g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg