Cantina Style Pineapple Salsa and a Giveaway
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Almost every Friday night, we go to our local Mexican restaurant for chips, salsa and guacamole. I love cantina style salsa and make it at home all the time to bridge the time between Friday nights. At home, we make cantina style pineapple salsa for something a little different.
I use my blender to create the salsa and it makes it so easy to quickly whip up a batch.
I use half fresh tomatoes and half roasted tomatoes in the salsa because I love the smoky flavor the roasted tomatoes offer. The pineapple is just a fun added ingredient that I stir in towards the end.
Cantina Style Pineapple Salsa:
3 lbs plum tomatoes
2 jalapenos
1/2 white onion, halved
2 cloves garlic
1/4 cup cilantro
3 Tbsp lime juice
1/2 cup diced pineapple
Let’s Make It:
1. Preheat broiler to 500 degrees. Core 1/2 of the tomatoes and place on lined baking sheet. Place in oven under the broiler and broil until tomatoes are blackened and blistered. Remove from oven and let cool.
2. In the blender, combine onion, garlic, roasted tomatoes, remaining tomatoes, jalapenos, cilantro and lime juice. Pulse until roughly chopped and combined.
3. Transfer to salsa to serving bowl and stir in pineapple. Refrigerate until ready to eat.
- 3 lbs plum tomatoes
- 2 jalapenos
- 1/2 white onion, halved
- 2 cloves garlic
- 1/4 cup cilantro
- 3 Tbsp lime juice
- 1/2 cup diced pineapple
- Preheat broiler to 500 degrees. Core 1/2 of the tomatoes and place on lined baking sheet. Place in oven under the broiler and broil until tomatoes are blackened and blistered. Remove from oven and let cool.
- In the blender, combine onion, garlic, roasted tomatoes, remaining tomatoes, jalapenos, cilantro and lime juice. Pulse until roughly chopped and combined.
- Transfer to salsa to serving bowl and stir in pineapple. Refrigerate until ready to eat.
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