I wouldn’t call myself a salsa snob, maybe more of a salsa connoisseur. I grew up with our Mom making us fresh homemade salsa with tomatoes and vegetables she grew in her garden, so I guess I got a little spoiled. Since I’m just not willing to go through all the pain my Mom did to can salsa, I usually just whip up some fresh salsa that will last a few days but still satisfy that need for homemade salsa. This is my basic salsa recipe, I started by just throwing in things I like, then adjusting to taste. In this version I added some ripe pineapple I had on hand, it’s not required but it’s a great addition. I’ve also added mango or other random thing I have had on hand.

Salsa is really best served with homemade tortillas, and they are so simple to make. Just pick up some corn tortillas (if you can find fresh made somewhere that works best), and cut them into quarters. Place them on a pan sprayed with nonstick spray then also spray the tops with nonstick spray, throw them in your preheated oven at 400º and let them bake until brown and crispy. Right when you pull them out sprinkle them with salt and anything else you like (lime, chili powder..) and enjoy!


Pineapple Salsa  (Print Me)

2 – 14.5 oz cans tomatoes (I use fire roasted), drained
1 cup pineapple, roughly chopped
1/2 red onion, roughly chopped
1 jalapeño, roughly chopped
2 cloves garlic
1/2 cup cilantro (more or less to taste)
Juice of 1 small lime
1/2 tsp sugar
Dash cumin
Salt & pepper to taste

Throw all ingredients into food processor or blender and quickly pulse until you get the consistency you like. Taste test and adjust seasoning as desired.

Place in airtight container and refrigerate for a few hours before serving for best results. You can also serve immediately if needed, but refrigerating allows all flavors to properly meld together. Will keep in refrigerator for several days.

Source: Brooke’s Original Recipe

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