It's summer time y'all! Time to catch up with friends, soak up the sun, and enjoy the great outdoors before winter sneaks up behind us all too quickly. And with all the festivities we plan for the summer, comes planning the dishes we feed our guests! This pineapple salsa is a fan favorite and it's easy! And you don't have to turn on your oven at all for this dish!
- 1 cup pineapple, diced
- 1 cup peppers, diced (I used red, orange and yellow but you can used whatever)
- 1 cup Roma tomatoes, diced
- 1/3 cup cilantro, chopped
- 1/4 cup onion, diced
- 2 limes
- A pinch of salt and pepper
- 1 jalapeno, seeded and diced (optional)
Ok, so you have a few options here for the first step. This is where we beginning chopping and dicing our beautifully colorful array of vegetables. So you can go old school like I did and dice everything by hand, you can use a food processor OR you can run to your grocery store and buy all the veggies pre-chopped in the produce department. Now let's go! Chop, chop!
Once everything has been chopped and diced, mix together the pineapple, peppers, tomatoes, cilantro, onion and jalapeno. Just for the record, adding jalapeno is totally optional and it really just depends on how spicy you like things. I only used 1/2 of a jalapeno. After you've mixed the veggies together, sprinkle a pinch of salt and pepper over the salsa. Now, I know what you're saying... "How much is a pinch?!" And what I mean by that, is a light dusting of salt and pepper on your salsa. Next, cut your 2 limes in half and squeeze the lime juice of each half over your salsa and mix one more time.
Transfer the salsa into your serving bowl, keep covered and refrigerate until ready to serve.
- 10 flour or gluten-free tortillas
- Cooking spray
Preheat oven to 350 degrees. Spray baking sheet liberally with cooking spray and set aside.
On a cutting board, stack 3 or 4 tortillas and using a knife or pizza cutter, cut the tortillas into wedges. If you are working with larger tortillas, you may want to cut them into 10 or 12 wedges. I used Mission brand gluten-free tortillas and those are smaller, so I cut mine into wedges of 4.
Place the wedges on the baking sheet and lightly spray the tortillas with cooking spray, then sprinkle with salt. Bake 10-13 minutes or until crisp. Transfer the baked tortilla chips into a serving bowl, however, do not cover the chips until they are completely cooled.
And there you have it, my friends! You successfully (and very easily) made an awesome, sweet and spicy salsa for your next event! Going to a barbecue for the 4th of July? Bring this. The party host will be blown away that you thoughtfully made the salsa and chips yourself. Not to mention the guests will be loving every bite of it! All you need is some yummy sangria to wash it down.