No BBQ is complete without salsa, so when I found myself making pineapple and chicken planks, it was a no brainer to use the rest of the pineapple to make salsa.
One of the most important ingredients in salsa is the cilantro so you always want to have some fresh on hand. I also only use Roma tomatoes in my salsa as they are super good.
I like to prepare this quite a bit ahead of time for all the ingredients to savor together, many salsas are best the next day as well. Mix all ingredients together and then add salt, pepper and white wine vinegar to taste!
If I would have had another pineapple on hand I would have carved a boat of one to serve the salsa.
In a bowl I mix together diced tomatoes, diced peppers, minced onion, chopped cilantro fresh lime juice with zest, salt, pepper and white wine vinegar to taste.
1 cup pineapple, diced
1 cup peppers, diced (any combination of red, orange, yellow or green)
1 cup Roma tomatoes, diced
1/3 cup cilantro, chopped
¼ cup red onion
salt and pepper
red wine vinegar
optional – 1 jalapeno, seeded and diced
To make the pineapple bowl, cut out about 1/3 of the pineapple off, leaving the stem attached to the larger piece of the pineapple. Cut out the pineapple into chunks and scoop them out. Pour out the extra juice from the bowl so it is empty.
Dice enough of the pineapple chunks to make about one cup.
In a small bowl, mix together pineapple, tomatoes peppers, minced onion, chopped cilantro, lime juice, salt, pepper and white wine vinegar taste.