Pineapple Carribean Salsa


Doesn’t that sound like a tropical vacation Pineapple Salsa? I wanted to try to use up all my pineapples I bought on sale recently and could not figure out after drying and preserving them. So I figured I would make a salsa with a kick and this has a kick although you can play around with the spices to make it hotter if you want.

Got fruit and some spices and you are ready to go. I choose to preserve the jars a bit longer so I water bath canned them. I used One single pineapple for this recipe. It is quick, clean and easy to make. you can use the refrigeration method once you have cooked it and keep it in the fridge for 3 weeks or so.

Ingredients

  • ½ tsp chipotle pepper powder
  • 1 tsp minced onions dried
  • 1 tsp minced garlic Dried
  • 1 tsp Thyme Leaves
  • ½ tsp Ground Allspice
  • ½ tsp Ground Nutmeg
  • ½ cup lemon juice
  • 1 tsp salt
  • 9 cups pineapple finely choppe
chopped pineapple for the salsa
pineapple carribean salsa ingredients
cooking the pineapple carribean salsa in pot  for 10 minutes
this
clean mason jars ready to can
pineapple carribean salsa canned
  • Mix all ingredients in sauce pan, simmer for 10 minutes on medium. Cool to room temp. You can ladle in jars to refrigerate for up to 3 weeks or water bath can them.I used 2, 16 ounce wide mouth mason jars. You can use Peaches, Papaya or mango in replace of the pineapple. I have made this with peaches as well and added some red pepper flakes to give it a kick.

Pineapple Caribbean Salsa

Easy, quick salsa with a kick
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, condiment
Cuisine: American, caribbean, tropical
Keyword: clean eating, Fresh, pineapple, Salsa
Servings: 2 Jars
Calories: 53kcal
Cost: $5

Equipment

  • pot, Mason jars 2 ,16 ounce, water bath canner if preserving longer

Ingredients

  • ½ tsp chipotle pepper powder
  • 1 tsp minced onions dried
  • 1 tsp minced garlic Dried
  • 1 TSP Thyme Leaves
  • ½ tsp Ground Allspice
  • ½ tsp Ground Nutmeg
  • ½ cup lemon juice
  • 1 tsp salt
  • 9 cups pineapple finely chopped

Instructions

  • Mix all ingredients in sauce pan, simmer for 10 mintues on medium. Cool to room temp. You can ladle in jars to refrigereate for up to 3 weeks or water bath can them.
    I used 2, 16 ounce wide mouth mason jars
    Instead of using pineapple you can use Peaches, Papaya or mango. I have made this with peaches as well and added some red pepper flakes to give it a kick.

This is a Quick and very easy recipe, You can change several of the ingredients to make it sweeter or spicy . I have made this with peaches and mangos it came out great both times. This salsa goes great with chips of course but to spice things up put it on grilled chicken or ribs, add it to coleslaw or a cold fruit salad. It is great with chicken tacos for a added kick. I will have more recipes on what I use all my salsas on.

Happy Salsa making :)!

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