A sweet and spicy pineapple salsa recipe made with pineapples, tomatoes and gochujang paste. Easy to make and ready in 15 minutes.
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.
The first time I had a fruit salsa, it was a peach salsa and I was blown away. The mild sweetness of ripe fruit, combined with the juices of salty tomatoes mingles really well together and you really have to try it to believe it.
DIFFERENT WAYS TO USE THE PINEAPPLE SALSA IN YOUR EVERYDAY MEALS
- Add them on top of salads as a replacement to a dressing
- Blitz them into cold summer soups
- Add 1/4 cup of the salsa into chicken and veggies stir fries as a quick flavour booster
- Scoop a 2-3 tablespoons into noodle soups as a topping
- …..eat it with a spoon as a salad!
INGREDIENTS FOR PINEAPPLE SALSA
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, all you do is chop everything together and let everything mingle in the fridge!
Remember to rinse your knife after cutting fresh pineapples, tomatoes and citrus fruits. The acids from the juices dull the blade edges.
Don’t forget to experiment with your fruits! 🙂
Sweet and Spicy Pineapple Salsa
- 1/2 pineapple (approximately 2 1/2 cups)
- 2 large tomatoes
- 1 small red onion
- 1 stalk green onion
- 1-2 sprigs cilantro (optional)
- 1 lime (juiced)
- 1 1/2 tablespoon gochujang paste
- Chop up the pineapple, tomatoes, red onion, green onion and cilantro (optional) into small pieces and add to bowl
- In a small bowl, combine the gochujang paste and lime juice and mix until smooth and well blended
- Add sauce to the salsa mix and combine
- Refrigerate 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
- If you don't like the strong bite from raw onions, soak them in cold water for a minute after you chopped it. This takes the bite out of raw onions in salads and salsas
- Remember to rinse your knife after cutting fresh pineapples, tomatoes and citrus fruits. The acids from the juices dull the blade edges.
- This salsa tastes best with fresh pineapple, but if you're pressed for time you can use canned pineapple as well.
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