Summer is right around the corner and you know what that means… Summer parties! If I’m not hosting the party I always like to bring something with me and more often than not I am crunched for time. Easy dishes that have a big impact are what I often look for. Chopped tomatoes, red onion, hot peppers, pineapple and lime give this salsa the perfect balance and twist of spicy and sweet. For a tropical kick, serve this freshly made Virgin Gorda Pineapple Salsa in a pineapple bowl and pair it with a tropical drink!
To escape the harsh winters of Upstate New York my family and I would travel to my grandparents’ house in the British Virgin Islands every few weeks in the winter. It was a sunny escape, and a nice break from the snow and ice. I used to love snacking on the tropical fruits and local dishes while on the island, and this salsa was one of my favorites. A little beach shack served this dish with fresh corn chips and a side of homemade guacamole.
If you cannot visit the islands this year, bring them to you. Quick and easy, this salsa has a lot of impact and your guests will love this sweet and spicy dish.
Ingredients:
3 medium sized tomatoes, stems removed
½ red onion
1 jalapeno pepper (stems, ribs, seeds removed)
Juice of one lime
½ cup chopped cilantro
½ – 1 cup diced fresh pineapple
½ red onion
1 jalapeno pepper (stems, ribs, seeds removed)
Juice of one lime
½ cup chopped cilantro
½ – 1 cup diced fresh pineapple
Directions:
- To make the pineapple bowl, cut the pineapple in half horizontally, while the pineapple is standing upright. With a spoon or knife, scoop out the pineapple flesh. Set aside and use later for the salsa.
- Dice the tomatoes until they are chopped evenly and place into a medium sized bowl. Prepare the jalapeno pepper, and very finely dice. Dice the fresh pineapple and add to the bowl.
- Combine all of the ingredients into the same bowl and taste. Carefully pour salsa into the pineapple bowl and serve with corn chips.
