Print

Best Sweet and Spicy Pineapple Chipotle Salsa Recipe

pineapple chipotle salsa - featured image
Print Recipe

This sweet and spicy pineapple chipotle salsa is a flavor bomb that hits every note—sweet, smoky, tangy, and just the right amount of heat. It’s quick, versatile, and perfect for tacos, grilled meats, or simply dipping chips.

Ingredients

Scale
  • 2 cups fresh pineapple, finely diced (about half a medium pineapple)
  • 1 to 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
  • 1/2 cup red onion, finely diced
  • 1/2 cup fresh cilantro, chopped (leaves and tender stems)
  • 2 to 3 tablespoons fresh lime juice (from about 1 1/2 limes)
  • 1 small jalapeño pepper, seeded and finely minced (optional)
  • 1/2 teaspoon kosher salt (or to taste)
  • Optional: 1/4 cup diced mango or 1/4 cup diced cucumber

Instructions

  1. Prep the pineapple: Cut off the top and bottom of the pineapple. Stand it upright and slice off the skin in strips, following the curve of the fruit. Cut out any remaining brown ‘eyes’ with a small knife. Cut the pineapple into quarters lengthwise, remove the core from each piece, and dice into 1/4-inch cubes. You should have about 2 cups.
  2. Mince the chipotle: Open the can of chipotle peppers in adobo. Remove 1 or 2 peppers and mince them finely. Measure out 1 tablespoon of the adobo sauce from the can.
  3. Dice the onion: Peel and finely dice 1/2 cup of red onion. For a milder flavor, place the diced onion in a small bowl, cover with cold water, and let it sit for 5 minutes. Drain well and pat dry with a paper towel.
  4. Chop the cilantro: Rinse and dry the cilantro. Chop both leaves and tender stems. You’ll need about 1/2 cup loosely packed.
  5. Mince the jalapeño (if using): Cut the jalapeño in half lengthwise. Use a small spoon to scrape out the seeds and white membranes. Mince finely. Wash your hands immediately after handling.
  6. Combine everything: In a medium mixing bowl, add the diced pineapple, minced chipotle peppers, adobo sauce, diced red onion, chopped cilantro, minced jalapeño (if using), and 2 tablespoons of fresh lime juice. Sprinkle with 1/2 teaspoon of kosher salt.
  7. Stir and taste: Gently stir everything together with a spoon until well combined. Taste and adjust: add more lime juice for acidity, more salt to bring out the sweetness, or another minced chipotle pepper if you want more heat.
  8. Rest for 10 minutes: Let the salsa sit at room temperature for at least 10 minutes before serving. This allows the flavors to marry and the pineapple to absorb the smoky chipotle. If you have time, 30 minutes is even better.
  9. Serve or store: Transfer to a serving bowl or store in an airtight container in the fridge for up to 3 days. The salsa will release some liquid as it sits—just stir it before serving.

Notes

For best texture, hand-chop ingredients rather than using a food processor. The salsa is best within the first 24 hours. If using canned pineapple, drain well and pat dry to avoid a soupy salsa. Start with one chipotle pepper and adjust heat to taste.

Nutrition

Keywords: pineapple chipotle salsa, sweet and spicy salsa, easy salsa recipe, chipotle salsa, pineapple salsa

Find it online: https://chloeplate.com/best-sweet-and-spicy-pineapple-chipotle-salsa-recipe/