Week 3 of my salsa series is here! Are you excited? Did you see the black eyed peas hummus or the restaurant style recipes? This week, I’m highlighting produce from Maui. Maui is famous for a few things: one is their pineapples and another is their sweet yellow onions. I managed to grab some at the farmer’s market this weekend and knew I had to use it for this week’s salsa. I also used some pineapple & chili sauce, cherry tomatoes, and a poblano pepper.
Since I’m using the food processor, I gave everything a rough chop and then got to blending. I chopped up the pineapple first and then added the tomatoes, onion, and poblano pepper. I then blended that together. Finally, I added a swirl of sauce and gave it one last pulse. You can make your salsa as chunky or as smooth as you’d like, I chose to make my smoother.
Once you’re done blending, I served mine with scoop tortilla chips. They made a great vessel to get this delicious salsa into my mouth as quickly as possible. I thought it had enough of a kick to me but Hubs decided it needed a little more heat and added some hot sauce. It’s still really good. The amount of heat you use is all up to your tastes. We’re also planning to eat this with fish taco this weekend so I’ll let you know how that turns out. Follow me on Instagram to see!
What You Need:
- 1 cup pineapple
- 1 cup cherry tomatoes
- 1/2-1 yellow onion
- 1 poblano pepper, membrane and seeds cleaned out
- pineapple & chili sauce, to taste
- hot sauce, to taste
What You Do:
- Roughly chop vegetables so they fit better in your food processor
- Blend pineapple until almost the consistency that you want for the final salsa
- Add cherry tomatoes, yellow onion, and poblano pepper. Blend until smooth (or chunky, you’re choice!)
- Add pineapple & chili sauce for a little heat. Add hot sauce if you want a little more