Can you feel the temperature rising? But it will be glorious to have a perfect fine weather to celebrate 4th of July. And speaking of Independence Day, you cannot not speak about outdoor BBQ, and that means the requisite grill, refreshing salad, dainty dessert, heavenly cool drink, and finally this super simple and super delicious pineapple and jalapeno salsa.
To make this pineapple and jalapeno salsa, of course you will need pineapple, and jalapeno, but you will also need some of these to make the whole thing come together: scallions, cilantro, and lime. As it is, this pineapple salsa is very mild due to the use of only jalapeno chilies. In contrast, adding some Thai bird eye chilies to the salsa will increase the heat level significantly, perfect for those who like appreciate some extra spicy kick in their salsa. Due to how easy it is to control the heat level of the salsa, you can easily divide the salsa into two portions and add one portion; keeping one portion mild with only jalapeno, while adding some Thai bird eye chilies to the second portion.
Speaking of serving food for guests, notice that all the ingredients in this yummy pineapple and jalapeno salsa is vegan friendly, gluten-free, nut-free, dairy-free, so this is really a perfect thing to prepare since I am pretty sure 99.9999% of your guests should have nothing to complain about. You will be like the hero host(ess)! Woohoo!
This pineapple and jalapeno salsa can last for up to 1 week in refrigerator, just make sure you use clean glass jars to store them. Go ahead and make multiple batches so you and the family can enjoy it all week long. Of course, when preparing for party, it is always good not to have to scramble in the last minute to prepare all kind of food. At least if your menu include this salsa, there will be one less thing to worry about ;)
Pineapple and Jalapeno Salsa
- 1 pineapple, diced 1/8" to 1/4"
- 2-3 jalapeno, diced 1/8" to 1/4"
- 2-5 Thai bird eye chilies, seeded and sliced (optional)
- 3 scallions, thinly sliced
- 1/4 cup cilantro leaves, thinly sliced
- 1 lime, zest and juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- Place all ingredients in a large mixing bowl. Gently mix everything together. Adjust seasoning as needed.
- Place in clean glass jar(s) and chill in the fridge before serving. The salsa should be fresh for up to 1 week.