Oh baby, have I got the salsa for you. Sweet caramelized pineapple, cooked low and slow with mild bell pepper and juicy tomatoes, all blended together with just the right amount of lime and cilantro. It may look like mush, but this is one mush you’re gonna want to put on everything. I used it on my crusted mahi tacos (recipe to come!).
Sweet Pineapple Salsa
- 3/4 pineapple, cored and chopped
- 1 yellow bell pepper, chopped
- 6-8 cherry tomatoes
- juice from 1 lime
In a cast iron skillet (or regular nonstick pan) over medium heat, cook pineapple chunks and yellow bell pepper until they begin to turn golden brown(you may need to add a splash or two of water to the mix if too dry and the pineapple isn’t caramelizing well). Throw in cherry tomatoes and continue to cook until their skin blisters. Let cool.
Add pineapple, pepper, and tomato mix to a blender. Add in the juice of 1 lime and desired amount of cilantro (I like to go light on the cilantro, just a few tablespoons for me). Pulse until salsa is well blended, but still thick. Serve in salsas, eat with chips, whatever your heart desires.