Here’s a different spin on salsa that is very popular in the Courtyard Cafe here at NMC, shared by Sous Chef Jon Newhard.

We pair our pineapple salsa with BBQ pulled pork nachos, but it is also delicious with grilled meats and virtually any barbecue flavored entree.  It also is great for a simple snack with some tortilla chips.

Pineapple Salsa

• 1 large pineapple
• 1 red bell pepper
• 1 small to medium sized red onion
• 2 jalapenos
• 1 bunch fresh cilantro
• 1 tbsp cumin
• 1 tsp chili powder
• ½ tsp cayenne pepper (optional)
• 2 limes
• ½ cup Extra Virgin Olive Oil
• Salt and Pepper to taste

Directions

• Peel and core the pineapple and cut into a medium dice
• Peel the onion and cut into a small dice
• Cut the red pepper into a small dice
• Remove the stem and seeds from the jalapeno and chop very finely
• Remove the cilantro leaves from the stalks and cut them into fine ribbons
• Place all the ingredients into a bowl and mix well.
• Have a taste,  adjust the seasoning if necessary and you’re ready to serve!

You can make this ahead of time and store it in the fridge for up to a week.

*Fun fact about pineapple*

Pineapple contains an enzyme called Bromelain (mango does too). which is often thought of as nature’s aspirin!  Try eating a little or having some pineapple juice for relieving muscle cramps.  But remember, bromelain will denature the proteins of meat you serve as well!  So, if you decide to serve this recipe with meat or fish, don’t let the salsa sit in contact with the meat for a long period of time.  Serve it on the side to prevent the meat from becoming unpleasantly mushy.