Salsa fraîche à l’ananas et au jalapeño

Ingrédients

• 2 1/4 cups pineapple (about 1 pound fresh or canned in juice, drained), chopped into 1/4-inch cubes
• 1/2 cup green onion, green tops only, chopped (or red onion if not low FODMAP)
• 1 large jalapeño, seeds and ribs removed, finely chopped
• 1/4 cup cilantro, lightly packed, finely chopped
• 2 tablespoons lime juice, freshly squeezed
• 1/4 teaspoon sea salt
• 1/8 teaspoon ground black pepper

Préparation

1. 1

   If Preparing By Hand: Prep ingredients per the list above. In a large bowl, combine the chopped pineapple, green (or red) onion, jalapeño, and cilantro. Stir until everything is evenly mixed.

2. 2

   Prep your ingredients: – Peel and core fresh pineapple (or use canned), roughly chop into large chunks. Remove ribs and seeds from jalapeño. Trim green tops of green onion (or roughly chop red onion). Pull cilantro leaves from stems.

3. 3

   Pulse to chop: – Add pineapple, jalapeño, cilantro, and scallions or red onion to the food processor. Pulse until finely chopped but not pureed—aim for small, scoopable pieces.

4. 4

   Drain (if needed): – If the salsa looks extra juicy, pour it into a fine mesh sieve to drain the excess liquid. Then return the solids to the bowl.

5. 5

   Build the Flavor: – Stir in the lime juice, salt, and pepper until everything is well coated and the flavors balance.

6. 6

   Chill (optional, but recommended): – Cover and refrigerate the salsa for 30 minutes to let the flavors meld.

7. 7

   Get ready to salsa!: Taste and adjust lime juice and seasoning if needed. Serve over tacos (like my Shrimp Taco Bowls or Fish Tacos), chicken, burgers, pork chops, or anything that needs a sweet and spicy boost in flavor.

8. 8

   Store: – Keep leftovers in an airtight container in the fridge for up to 3-4 days.