Craving a Flavorful Homemade Salsa? Try This Simple Pineapple and Bell Pepper Recipe
Too many tomatoes? Salsas are a great way to use them. No canning is required for this recipe. Plus, this sweet version will add fresh flavor to dishes any time of year. While many traditional salsa recipes call for onions and hot peppers, you can make a tasty salsa without them. The secret is using a combination of sweet and tart ingredients.
This easy pineapple and red bell pepper salsa comes together quickly with just a few ingredients. It highlights the natural sweetness of ripe tomatoes balanced by the tropical tang of pineapple and the brightness of red bell peppers. A bit of sugar and vinegar round out the flavors.
The end result is a chunky salsa with just the right mix of sweet, sour, and savory. Bright orange tomato pieces contrast with the red bell pepper and yellow pineapple tidbits. It looks as good as it tastes!
Best of all, this versatile salsa can be served with tacos, grilled fish or chicken, as a salad topper, quick dinner, or even as an appetizer with tortilla chips. The flavors complement anything from Tex-Mex dishes to Hawaiian cuisine.
Fresh Tomato Pineapple Salsa
Makes about 3 cups
Ingredients:
– 2 – 2 1/2 cups colorful tomatoes, cored and diced
– 1/2 cup fresh pineapple tidbits (from fresh or store-prepared pineapple spears)
– @1⁄4 red bell pepper, diced
– 3 tablespoon white sugar
– 3 tablespoons your favorite vinegar or mix of vinegars (I use ½ rice, ½ balsamic vinegars)
–
Instructions:
1. Mix sugar and vinegars in a glass container (I use four-cup Pyrex measuring cup) and microwave for ½ to 1 minute. This makes the sugar go into solution. Stir to combine.
2. Chop pineapple and bell pepper into ½ inch pieces. Add to vinegar/sugar mix.
3. I usually peel the tomatoes before chopping into ½ inch pieces.. This step is optional.
4. For best flavor, let the salsa rest for 30 minutes before serving to allow the flavors to meld.
5. Serve immediately or refrigerate until ready to use. The fresh salsa keeps several days chilled.
Tips for Serving Pineapple Tomato Salsa:
– I use different colored tomatoes.
– I prefer red bell peppers but you can use any color. Yellow and orange are sweet, too.
– Mix with cottage cheese for a quick snack or meal
– Pair it with grilled mahi mahi, chicken, or flank steak
– Spoon over tacos for a sweet contrast to savory fillings
– Brighten up a salad by topping it with a heaping spoonful
– Use as a burger topping in place of ketchup
– Dip tortilla chips or vegetables like jicama and cucumber
– Transform basic rice into something special by mixing in a few tablespoons
– Brush onto salmon or halibut before broiling for a flavorful glaze
This salsa really shines when made with juicy in-season tomatoes. Look for tomatoes that are fully ripe but still firm. The pineapple adds moisture, so drain any excess liquid from the tomatoes before dicing. When I get fresh pineapple from the store, pre-cut, I’ll freeze what we don’t eat. It’s easier to cut into tidbits when it’s partially frozen.
For best results, avoid using out-of-season hothouse tomatoes, which tend to be drier and less flavorful. Though if those are your only option, just boost the sugar slightly to compensate.
The possibilities are endless with this easy pineapple and bell pepper salsa. It’s sure to be a hit any time of year. The sweet and tangy flavors make it truly hard to resist!
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Dani Haviland, formerly of Connecticut, Arizona, and Alaska, recently semi-retired from selling tractor parts, tools, and roses. She moved to a more temperate climate in western Oregon to pursue her passions: writing, gardening, and photography.
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