Pineapple Salsa w/ Mango White Balsamic


3 c. pineapple, diced
3 Heirloom or Roma Tomatoes, diced
¼ c. red onion, diced
½ c. cilantro leaves, chopped
1 serrano pepper, stemmed, seeded and finely chopped
1 tsp. Sea Salt
2 Tbsp. Garlic Olive Oil
2 Tbsp. Lemon Olive Oil
2 Tbsp. Mango White Balsamic


Dice pineapple, tomatoes and onions and chop cilantro leaves. Serrano pepper – stem, seed and chop. Place all ingredients into a bowl and mix to combine. Serve with tortilla chips, fish, chicken, pork or beef or serve over tacos. Make at least 30 minutes ahead of time to allow flavors to blend.

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