Roasted Pineapple Jalapeño Salsa
Easy To Make Homemade Roasted Pineapple Jalapeño Salsa Is A Great Vegan Appetizer. Made without tomatoes. Perfect Over Grilled Tofu And A Great Snack With Tortilla Chips And Guacamole.
Servings: 4
Calories: 124kcal
Ingredients
- 1 medium Pineapple - one fresh whole pineapple (Look for a pineapple with a less green rind. More yellow equals sweeter. It should be firm and feel heavy for its size. Lastly it should be aromatic)
- ⅓ cup Red Onion - finely diced
- ⅓ cup Orange Bell Pepper - diced
- 1 tablespoon Cilantro - finely diced. Add more if you’re really looking for a kick.
- 1 tablespoon Lime Juice
- 1 teaspoon Jalapeno pepper - finely diced
- 3 or 4 leafs Fresh Mint - finely diced
- Salt & Pepper - to taste
Instructions
Roasting Pineapple
- Preheat over to 425 degree
- Cut off top and bottom of pineapple. Then cut off remaining pineapple peel on sides
- Cut pineapple in half and then cut each side into slices for roasting
- Place on parchment lined baking sheet
- Roast for 20 minutes
- Dice roasted pineapple slices and place in mixing bowl
Prepping Pineapple Salsa
- Finely chop the cilantro, onions, bell peppers, mint and jalapeno and place in mixing bowl with diced pineapple
- Add juice from lime to bowl
- Mix all the ingredients together
- Depending on the ripeness of your pineapple. Taste and adjust seasoning as necessary
- Serve over tofu, with tortilla chips or topping on your taco
Nutrition
Calories: 124kcal | Carbohydrates: 32g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 301mg | Fiber: 4g | Sugar: 23g | Vitamin A: 550IU | Vitamin C: 128mg | Calcium: 35mg | Iron: 1mg