Fresh Pineapple Salsa (Print Version)
A fresh and tangy mix of pineapple, peppers, lime, and cilantro. Zesty and versatile for any dish.
# Ingredients:
01 -
1 small pineapple, peeled, cored, and diced into 1/4" to 1/2" pieces
02 -
2/3 cup red pepper, finely diced
03 -
1 cup red onion, diced
04 -
1 clove garlic, diced
05 -
1 jalapeño pepper, diced
06 -
Juice of 1/2 a lime
07 -
1 teaspoon sea salt
08 -
1/4 cup whey (optional, for fermenting)
09 -
1/2 cup chopped cilantro (optional)
# Instructions:
01 -
Peel and core the pineapple. Dice into 1/4" to 1/2" pieces and place in a mixing bowl.
02 -
Stir together diced red pepper, red onion, garlic, and jalapeño pepper with the pineapple pieces.
03 -
Pour lime juice over the mixture and sprinkle in sea salt. Stir to combine.
04 -
Top with chopped cilantro, if using. Serve with chips, chicken, fish, or as desired.
05 -
Transfer the salsa to wide-mouth canning jars, leaving 1" of headspace. Add about 1 tablespoon of whey (or brine from another ferment) to each jar. Alternatively, substitute with 1 teaspoon of salt per jar if whey is unavailable.
06 -
Press the salsa into jars until the chopped ingredients are submerged in juice. Place a glass weight on top of the salsa and press again to ensure the juice covers the ingredients. Add distilled water if necessary to submerge.
07 -
Cover the jars with a loose-fitting lid or a fermentation airlock. Let the salsa sit at room temperature for 3 to 4 days. Serve fermented salsa with fish, chicken, chips, or as desired.