5-Minute Pineapple Habanero Salsa Recipe
This Pineapple Habanero Salsa Recipe comes together quickly and can be modified to be sweeter or spicier depending on your preference. It's a great appetizer to serve with tortilla chips or to add to grilled chicken, fish, or pork.
Servings: 4 cups
Calories: 51kcal
Ingredients
- 2 cups pineapple diced
- ¼ cup onion diced
- 1 habanero de-seeded and diced (you can add a second pepper if your tolerance for heat is higher)
- ½ red bell pepper diced
- juice of 1 lime
- ¼ teaspoon cumin
- ¼ teaspoon salt
- 1 handful cilantro chopped
Instructions
- Peel and core the pineapple. Chop the top and bottom ends off the fresh pineapple. Carefully remove the rind, one section at a time, by slicing it off (about ¼ inch inward from the rind) in a downward motion. Rotate until all the rind has been removed. If you have a lot of little pineapple "eyes" or spikes, you can use a paring knife to remove them. Finally, remove the pineapple from the core by slicing the fruit right off it in a downward motion. Rotate until all the fruit has been removed from the core.
- Dice the pineapple, onion, habanero, and red pepper into small pieces and place them in a small bowl.
- Add the spices and lime juice and mix everything together until well-combined.
- Stir in the chopped cilantro.
- Serve with your favorite tortilla chips or as a side for grilled pork, chicken, steak or fish.
Notes
- Be careful when handling the habanero peppers! Use gloves, or wash your hands thoroughly after dicing the pepper.
- Store salsa in an airtight container for up to 5 days.
Nutrition
Calories: 51kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 148mg | Potassium: 151mg | Fiber: 2g | Sugar: 9g | Vitamin A: 607IU | Vitamin C: 63mg | Calcium: 16mg | Iron: 0.5mg
