This salsa is SO good that I could just sit and eat it out of the bowl (and I did while i was making the shrimp bowls!). It's really simple and extremely versatile. You can use this to top chicken, fish, burritos, quesadillas, salads... the sky is the limit. It should stay good in the refrigerator for 3-4 days but chances are it won't last that long!
Total Recipe cost: $2.26
Servings Per Recipe: 6 (about 1/2 cup each)
Cost per serving: $0.38
Prep time: 10 min. Cook time: 0 min. Total: 10 min.
|1 (20 oz.) can||crushed pineapple||$1.23|
|1/2 medium||red onion||$0.32|
STEP 1: Drain the crushed pineapple well. You can save the juice for smoothies, marinades, or other uses. Place the drained pineapple in a bowl.
STEP 2: Cut the onion into a small dice and add it to the bowl. Remove the seeds from the jalapeno by first cutting off the stem, then cutting the pepper in half length-wise. Scrape the seeds out with a spoon and then cut the remaining pepper into a very small dice. Add to the bowl.
STEP 3: Wash and shake off as much water from the cilantro as possible. Remove the leaves from the stems and roughly chop them. Add the chopped cilantro to the bowl. Squeeze the juice of one lime into the bowl. Stir everything together.
STEP 4: Add salt to your liking. Start with 1/2 tsp, stir it in, taste it and then add more as needed. I used 1 teaspoon total. Keep the salsa refrigerated until ready to eat. Stir to redistribute juices and flavor before serving.
Step By Step Photos
Drain the pineapple really well and place in a bowl. Finely dice the onion and jalapeno (after removing the seeds). Add them to the pineapple.
Squeeze the juice of one lime over top. Wash and roughly chop the cilantro. Stir the mixture to combine and add salt to your liking (about one teaspoon). Refrigerate until ready to eat!
Sometimes just a few simple flavors pack a huge punch!