Sweet & Spicy Pineapple Salsa

A flavorful pineapple salsa made with pineapples, tomatoes and gochujang paste which give it a refreshing sweet and tangy taste with a mild spicy kick.

What do you think of when you think salsa? Salsa has always been a very refreshing, tangy, flavourful blend of tomatoes and onions, generally a condiment to be used on nachos or tacos – but then I discovered fruits in salsa and that opened up a whole new world of flavours to me.

 

 

My first fruit salsa was a peach salsa and I was blown away. The mild sweetness with that fuzzy peach flavour, melded with the usual tang of a tomato salsa went together so beautifully and flavourfully. It added that sweet element to the tang that I now crave in a salsas.

Salsa is Not Limited to Just Tacos and Nachos!

• Put them on top of salad as a replacement to dressing
• Put them in random soups and blitzed it with the soups
• Stir-fried it with chicken and veggies as a quick flavour booster
• Add it into broth soups for noodle soups
• …..eat it with a spoon as a salad 😛

I never got sick of it, there’s always a way to use it 🙂 What are some creative ways you used salsa and how do you normally have it?

 

 

INGREDIENTS

For this pineapple salsa, all ingredients should be available at your local grocery store, with the exception of gochujang paste which can be found at your local Asian super market.

 

 

Cilantro is optional in this recipe. I personally find it too flavourful and can overpower flavours but a lot of people like the refreshing flavours it gives.

 

For the pineapple, I used a fresh pineapple. For a quicker pineapple salsa you can substitute it with canned pineapple (drained).

 

 

PUTTING IT TOGETHER

This is a simple recipe, but requires quite a bit of chopping.

 

Random Tidbit
Remember to rinse your knife after cutting fresh pineapples, tomatoes and citrus fruits. The acids from the juices dull the blade edges.

 

1. Chop the pineapple, tomatoes, red onion, green onions, cilantro (optional) into small pieces and combine it in a bowl
   (Tip #1: If you don’t like how strong raw onions are, take the bite out of them by soaking them in some cold water for 10-15 minutes and then rinse it out and drain. It takes the bite out of onions in salads and salsas!)
   
2. In a small bowl, combine the gochujang paste with the lime juice and mix until smooth and well combined
3. Pour it into the chopped pineapple salsa and mix
   
4. Store it in the fridge for at least 1 hour. As with all salsa, the longer it mingles in the fridge the more flavourful and well blended it will be
5. Enjoy! 🙂

Don’t forget to experiment with your fruits! 🙂

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