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Pineapple Salsa with Spicy Dust
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Pineapple Salsa with Spicy Dust

Serves
6
Prep
15 mins
Cook
No cooking
Fresh pineapple salsa mixes small fruit pieces, red onion, jalapeño and lime with Spicy Dust. Let it stand briefly, then taste before adding more heat.

Make it with Spicy Desert Dust. Start with the amount listed, then taste before adding more.

Ingredients

  • 2 1/2 cups (about 400 g) fresh pineapple, peeled, cored and cut into 1/4-inch pieces
  • 1/4 cup (40 g) finely diced red onion
  • 1 small jalapeño, seeds removed and finely chopped
  • 2 tablespoons (30 ml) fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1/2 level teaspoon (2.5 ml) Spicy Desert Dust

Directions

  1. Prepare the pineapple. Cut away the peel, eyes and tough core. Dice the firm fruit into small, fairly even pieces and measure 2 1/2 cups. Let excess juice drain briefly if the fruit is very wet.
  2. Chop the aromatics. Finely dice the onion. Remove the jalapeño stem and seeds, then mince the flesh. Wash hands and tools after handling the pepper and avoid touching your eyes.
  3. Mix the dressing. Stir lime juice and Spicy Dust together in a serving bowl. Use a measured half teaspoon initially; both the jalapeño and the seasoning contribute heat.
  4. Fold and rest. Add pineapple, onion, jalapeño and cilantro. Fold gently and let stand for 10 minutes. The fruit will release a little juice as it sits.
  5. Taste and serve. Taste a spoonful, then add a little more lime or a small pinch of Dust only if needed. Spoon over cooked fish or grilled meat, or serve as a fresh dip. Use a slotted spoon if adding it to tacos.

Yield: About 3 cups; 6 servings. Prep timing: 15 mins + 10 mins standing.

Spicy Desert Dust All-Purpose Seasoning

The Dust In This Recipe

Spicy Desert Dust

$12.99

Make it with Spicy Desert Dust. Start with the amount listed, then taste before adding more.
  • Meet ChiltepinWild Sonoran chile brings bright, distinctive desert heat.
  • Bright, Fast HeatMedium-hot heat arrives quickly and leaves room for flavor.
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RECIPE TIPS & FAQS

CAN I USE CANNED PINEAPPLE?

Fresh fruit gives a firmer bite. If using canned pineapple, choose pieces packed in juice, drain very well and dice small. Expect a softer, sweeter salsa; do not add the packing liquid.

HOW CAN I MAKE IT LESS SPICY?

Omit the jalapeño and begin with half the listed Spicy Dust. The blend still adds heat. For a milder direction, use Original Dust in a small measured amount and taste before adding more.

CAN I LEAVE OUT THE CILANTRO?

Yes. The pineapple, onion, lime and seasoning still make a complete salsa. Leave it out rather than adding a different herb in the same quantity without tasting.

WHY DOES IT GET WATERY?

Cut fruit releases juice, especially after mixing with seasoning and acid. Drain very juicy pineapple first and use a slotted spoon when serving over tortillas or fish.

CAN I MAKE IT THE DAY BEFORE?

You can prepare it a day ahead and refrigerate promptly. It will become softer and juicier. For the freshest bite, dice the fruit and onion ahead, then add lime, Dust and cilantro closer to serving.

WHAT DOES PINEAPPLE SALSA GO WITH?

Its sweet, tart heat works with cooked fish, pork, chicken or beans. Add it after cooking so the fruit keeps its fresh texture rather than simmering it into the main dish.

HOW LONG CAN I KEEP IT?

Refrigerate in a covered container within two hours, or one hour above 90°F (32°C), at 40°F (4°C) or colder. Use within 2–3 days for best texture. Keep chilled when serving outside and discard portions left out too long.

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