Ingredients
Scale
- 2 cups fresh or canned pineapple, finely chopped
- 1/2 red bell pepper, diced finely
- 3 tablespoons chopped cilantro
- 3 tablespoons Sweet & Spicy Pickles
- 3 tablespoons Smoked Pickled Jalapenos
- Zest of 1 lime
- Juice of 1 lime
- Kosher salt & black pepper to taste
Instructions
- Chop up the ingredients to a similar size. The pineapple, bell pepper, pickles, and jalapenos should be diced to roughly the same size for an even flavor distribution.
- Mix everything together and season with salt & pepper to taste.
- Rest the salsa for an hour. This allows the flavors to meld together.
Notes
- If using canned pineapple, look for pineapple packed in its own juices, not syrup.
- This pineapple salsa gets better as it sits. Keep it refrigerated in an airtight container in the refrigerator and it will last for up to 4-5 days. Keep in mind that the pineapple will let off liquid so you may want to drain it a little before topping anything.
- Taste your pickle salsa after it has set. If it seems a little too acidic, give it a little drizzle of honey.
- Prep Time: 10 minutes
- Marinate Time: 1 hour
- Category: Sauces & Salsas
- Method: Chopping
- Cuisine: Salsa
Keywords: salsa, pickle salsa, pickle de gallo, pineapple salsa, pickle-based salsa
